Slow Cooker Crab And Spinach Lasagna Food

CRAB AND SPINACH LASAGNA

Steps:

• In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
• Stir in cornstarch, Old Bay, and basil. Add cream all at once.
• Cook and stir until thickened and bubbly.
• In medium bowl, stir in together, ricotta/sour cream and egg.
• Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
• Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.
• Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
• Repeat layers- noodles, spinach, crab, Ricotta.
• Top with remaining Mozzarella and Parmesan cheese.
• Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
• Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
• Let stand 10 minutes before slicing.
• Serve with lemon wedges.

FRESH CRABMEAT AND LOBSTER LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
• In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
• Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
• Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.

SLOW COOKER SPINACH LASAGNA

Steps:

• Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
• In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
• Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
• recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

SEAFOOD-SPINACH LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
• In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
• Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
• Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

SLOW-COOKER LASAGNA

Steps:

• In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.
• Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.
• Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn't need to be perfect; it's fine if the noodles overlap slightly, and if there are small spots the noodles don't cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.
• To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.
• Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.