CRAB AND SPINACH LASAGNA

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Crab and Spinach Lasagna image

Delicious lasagna to use for buffet dinner as a choice of white or red lasagnas. Spice it up to your liking. This is just right for us.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

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)

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.

Nutrition Facts : Calories 434.6, Fat 31, SaturatedFat 18.6, Cholesterol 131.6, Sodium 573.7, Carbohydrate 14.5, Fiber 1.7, Sugar 1.7, Protein 25.6

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