Crabmeat Lasagna

Name: Crabmeat Lasagna
Ingredients: 6 uncooked lasagna noodles; 1/4 cup butter or margarine; 1 cup shredded carrot; 1/2 cup finely chopped celery; 1/2 cup finely chopped onion; 1/3 cup chopped yellow bell pepper; 1/3 cup chopped red bell pepper; 3 garlic cloves, minced; 1 teaspoon coriander seeds, crushed; 1 (8-ounce) carton plain yogurt; 1/4 cup chopped fresh cilantro; 1/4 teaspoon salt; 1/8 teaspoon ground white pepper; 1/8 teaspoon ground nutmeg; 1 pound fresh lump crabmeat, drained; 2 cups (8 ounces) shredded mozzarella cheese; 2 cups (8 ounces) shredded process American cheese

17 ingredients

6 steps

Ingredients

6 uncooked lasagna noodles
1/4 cup butter or margarine
1 cup shredded carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/3 cup chopped yellow bell pepper
1/3 cup chopped red bell pepper
3 garlic cloves, minced
1 teaspoon coriander seeds, crushed
1 (8-ounce) carton plain yogurt
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
1 pound fresh lump crabmeat, drained
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded process American cheese

Directions

1

Cook noodles according to package directions; drain.
2

Melt butter in a large skillet over medium-high heat; add carrot and next 6 ingredients. Saute 4 to 5 minutes or until vegetables are tender.
3

Combine yogurt and next 4 ingredients in a bowl; stir in vegetable mixture. Add crabmeat; toss.
4

Combine mozzarella and American cheeses.
5

Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9-inch baking dish; top with half of crabmeat mixture. Sprinkle half of cheese mixture on top. Repeat layers with remaining noodles and crabmeat mixture.
6

Cover and bake at 350° for 30 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese mixture. Bake 5 more minutes.