Slow Cooker Crab and Spinach Lasagna

• 1 large onion, chopped
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 16 ounces lump crabmeat, shredded
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon fresh oregano, minced
• 2 tablespoons fresh Italian parsley, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 10 ounces broad lasagna noodles, cooked al dente, drained and cut into thirds
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 cup nonfat milk
• 2 cups shredded mozzarella cheese, divided
• 12 ounces fat-free cottage cheese

1. In a medium skillet, saute the onion, carrots and garlic until tender.
2. Add the crabmeat and spinach, and season with the oregano, parsley, thyme, salt and pepper.
3. Transfer the crab mixture to the Crock-Pot slow cooker.
4. Add the lasagna noodles and mix well to combine.
5. In a medium mixing bowl, combine the margarine, flour, salt, milk, 1 cup of the mozzarella cheese, and the cottage cheese.
6. Stir and blend for 2 minutes.
7. Pour the white sauce over the lasagna in the stoneware.
8. Cover; cook on Low 4 to 6 hours (or on High for 2 to 3 hours).
9. Thirty minutes before the end of cooking, top the lasagna with the remaining mozzarella cheese and turn to High.

onion, carrots, garlic, lump crabmeat, spinach, fresh oregano, fresh italian parsley, fresh thyme, salt, fresh ground pepper, lasagna noodles, butter, flour, salt, nonfat milk, mozzarella cheese, cottage cheese

Taken from www.food.com/recipe/slow-cooker-crab-and-spinach-lasagna-474876 (may not work)