Recipe by Caroline Cooks
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.
Top Review by Jociecee
Delicious, elegant seafood lasagna! My family really enjoyed this dish and it had a wonderful flavor. I made this for Best of 2010 Cookbook Tag. Thanks for a new family favorite!
- 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) packageshredded mozzarella cheese
- lemon wedge (as suggested by mersaydees)
Directions See How It's Made
- 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 12x7ï¿½ 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.