Crabmeat & Spinach Lasagna |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A delicious alternative to the traditional tomato based lasagnas. I make this for dinner parties or just dinner with the fam. Serve with green salad and hot dinner rolls. Ingredients:
9 uncooked lasagna noodles |
1 tablespoon olive oil |
1/2 cup celery, finely chopped |
1/2 cup onion, finely chopped |
1 red bell pepper, finely chopped |
3 garlic cloves, minced |
3 (8 ounce) cartons sour cream |
1/4 cup fresh basil, chopped |
1 tablespoon old bay seasoning |
2 (10 ounce) packages frozen chopped spinach, thawed and drained |
1 lb fresh lump crabmeat, drained |
4 cups shredded mozzarella cheese or 4 cups provolone cheese, divided |
1/2 cup breadcrumbs |
fresh basil leaf |
Directions:
1. Cook noodles according to package directions; drain and set aside.
2. Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.
3. Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.
4. Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.
5. Cover and bake at 350° for 50 minutes or until bubbling. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with remaining basil.
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