1 24-oz. jar alfredo sauce
1 24-oz. jar marinara sauce
10 wide no-boil lasagna noodles
1 cup fresh parmesan cheese, grated
2 Tbsp. olive oil
1 medium onion, sliced thin
2 tsp. salt
2 zucchini, peeled and julienned
½ lb. crabmeat, flaked
¼ lb. shrimp, peeled, cooked, and coarsely chopped
6 oz. fresh mozzarella, sliced ¼-inch thick
8 oz. ricotta cheese
3 egg whites, beaten
1. In large bowl, mix together olive oil, onion, salt, zucchini, crab, shrimp, mozzarella, ricotta, and egg whites.
2. Grease the slow cooker well and drizzle 1 cup of the marinara on the bottom. Lay 2 noodles on top, slightly overlapping.
3. Spread 1 cup of filling on top of noodles, then drizzle 1 cup alfredo sauce on top. Cover with 2 more lasagna noodles, slightly overlapping.
4. Use marinara sauce for second layer. Repeat layers until all sauce, filling, and noodles have been used up. End with sauce on top, then sprinkle with parmesan. Cover and cook on low for 5 to 7 hours.