Crab And Spinach Lasagna

Name: Crab And Spinach Lasagna
Ingredients: 6 no-boil lasagna noodles; 1/2 cup onion, chopped; 2 tablespoons butter; 2 tablespoons cornstarch; 2 cups lump crabmeat, break into bite-sized chunks; 2 teaspoons dried basil, crushed; 1 -2 teaspoon Old Bay Seasoning; 1 garlic clove, finely chopped; 2 cups half-and-half; 1 (10 ounce) package frozen chopped spinach, thawed, drained; 1 (15 ounce) carton part-skim ricotta cheese (or half sour cream & half ricotta cheese); 1 beaten egg; 1/2 cup grated parmesan cheese; 1 (8 ounce) package shredded mozzarella cheese; lemon wedge (as suggested by mersaydees)

15 ingredients

13 steps

Ingredients

6 no-boil lasagna noodles
1/2 cup onion, chopped
2 tablespoons butter
2 tablespoons cornstarch
2 cups lump crabmeat, break into bite-sized chunks
2 teaspoons dried basil, crushed
1 -2 teaspoon Old Bay Seasoning
1 garlic clove, finely chopped
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese (or half sour cream & half ricotta cheese)
1 beaten egg
1/2 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese
lemon wedge (as suggested by mersaydees)

Directions

1

In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and saute to release flavor.
2

Stir in cornstarch, Old Bay, and basil. Add cream all at once.
3

Cook and stir until thickened and bubbly.
4

In medium bowl, stir in together, ricotta/sour cream and egg.
5

Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
6

Arrange lasagna pieces in bottom of a greased 12x7i1/2 rectangular baking dish.
7

Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
8

Repeat layers- noodles, spinach, crab, Ricotta.
9

Top with remaining Mozzarella and Parmesan cheese.
10

Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
11

Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
12

Let stand 10 minutes before slicing.
13

Serve with lemon wedges.