1 hr 20 mins
Adopted Parisian's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cook noodles according to package directions; drain and set aside.
- 2Melt 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.
- 3Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.
- 4Arrange 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.
- 5Cover 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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Nutritional Facts for Crabmeat & Spinach Lasagna
Serving Size: 1 (341 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 579.0
- Calories from Fat 314
- Total Fat 34.9 g
- Saturated Fat 19.8 g
- Cholesterol 127.9 mg
- Sodium 673.8 mg
- Total Carbohydrate 34.6 g
- Dietary Fiber 3.9 g
- Sugars 3.3 g
- Protein 32.9 g
The following items or measurements are not included:
Old Bay Seasoning