Slow Cooker Spinach and Crab Lasagna Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Sweetpeas mama
Reviewed: Nov. 12, 2014
I cooked this for dinner tonight. I changed the recipe to my liking and it turned out wonderful! I do not like imitation crabmeat at all.. does not taste anything like blue crab! It is a bit more expensive, but I used real blue crab meat (claw meat). I used the oven ready noodles and had no problems. I also mixed two small cans of cream of mushroom soup into the Alfredo sauce to add more mushroom flavor. I did not use cottage cheese since my husband is not a fan of that. I also used mozzarella cheese on each layer on top of the ricotta cheese. He loves it ! This recipe is excellent on a cold night and for anyone who enjoys eating blue crab !!
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Reviewed: Oct. 15, 2014
I tried this recipe subbing Johnsonville mild Italian sausage, cooked and drained. I followed the recipe, but used a 5oz container of spinach. This really requires a larger style crock pot. I used a crock pot liner in my medium crock pot and had to move the liner to the larger one. Another issue was I felt it really needed extra sauce. Also, upon reading the reviews I was unsure about the noodles, to use dry, pre-cook, or use oven ready ones. I chose the oven ready type and found the texture chewy all the way through. I would use regular boiled noodles. I was not sure how to fix the noodle issue. 2 pieces were eaten and the rest could not be salvaged. This recipe may work if the right noodles are used.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Aug. 4, 2014
I made this tonight and it was really good. I didn't precook the noodles but i did buy oven ready noodles. I dont know if that made a difference but they came out perfectly. I added 1 8oz jar of lump crab meat. Also, i cooked mine for 2 hrs and 15 minutes, well because i misread the cooking time. It still came out great. I put everything together at the same time. I didn't wait to add the cheese and it still was good. I waited for 45 minutes for it to cool instead of 30 minutes, then i ate it. It was really, really good. I seasoned the crab meat prior to cooking and i chopped the mushrooms up into small pieces to make sure they cooked, like someone suggested.
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Photo by Amanda Chandler

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Reviewed: Jul. 30, 2014
Excellent recipe! I did not precook the noodles and they came out perfectly. I also added cocktail shrimp and garlic salt for a little more flavor. Small scallops would be a nice addition too. Or stick to the original recipe, it's a good one!
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Photo by hollie
Reviewed: May 18, 2014
I made this for dinner tonight and it's amazing. I stuck pretty close to the recipe, with a couple changes. I wasn't sure if I was to cook the noodles or not as it wasn't stated, so I cooked them just enough to be pliable. I used sliced baby Bella's (8 oz package) and then diced the slices per a previous review suggestion. I also used a full container of ricotta and a full container of cottage cheese, mixed them together and spread them that way. I sprinkled some garlic powder and salt as I was worried it may be a little bland....it was AWESOME!!! Very very good and definitely will make this again. Note that it s hard to get out of the crockpot, as it becomes juicy, but definitely worth it.
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Reviewed: Apr. 18, 2014
Just made it today for the family. My husband and I loved it. I had to adjust the amount of some ingredients though. I used only 8 oz of lasagna noodles but 16 oz of crabmeat. Also, next time I'd chop mushrooms smaller, sliced mushrooms didn't have time to finish cooking. I don't mind mushrooms crunchy or chewy but for guests I would cut them up smaller. Overall, it was very tasty and light.
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