5-Cheese Crab Lasagna With Roasted Garlic and Vegetables

Recipe by quantumgirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
  • Turn oven to 375 degrees F.
  • Cut tops off of the heads of garlic and discard excess skin.
  • Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
  • Fold up edges of foil and add 2 tsp white wine to the bottom.
  • Seal packet tightly and place in oven.
  • Bake 40-45 minutes or until garlic is tender when pierced.
  • Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
  • Roast Asparagus: Turn up heat to 400 degrees F.
  • Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
  • Discard ends (or save for soup).
  • Pare leaves from stalks, leaving the tips intact.
  • Soak asparagus in cold water for 10 minutes.
  • Spray two cookie sheets (preferably with rims) with cooking spray.
  • Rinse asparagus twice and drain.
  • Blot dry with paper towels.
  • Place in a large bowl.
  • Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
  • Toss to coat.
  • Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
  • Set bowl aside.
  • Roast asparagus 8 minutes or until bright green and crisp-tender.
  • Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
  • Roast Peppers: Turn on broiler.
  • Cut peppers in half vertically through the stems.
  • Rinse and remove seeds, stems and soft white inner parts.
  • Blot dry with a paper towel.
  • Place peppers on one of the previously used cookie sheets, cut-side down.
  • Broil 5 minutes.
  • Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened.
  • Turn off broiler.
  • Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
  • Let rest 10 minutes.
  • Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
  • After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
  • Cut peppers into strips and place in the bowl with the leftover olive oil.
  • Add 2 Tbsp finely chopped fresh basil to the bowl.
  • Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
  • Cover lightly with foil and set aside.
  • There should be a little olive oil and basil left in the bowl; set bowl aside.
  • Cook Noodles: When water is boiling, add noodles and cook according to package directions.
  • Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
  • Spray foil with cooking spray.
  • When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
  • Spray tops of noodles with cooking spray.
  • Set aside.
  • Roast Tomatoes: Turn broiler back on.
  • Spray the cookie sheet used for the peppers with more cooking spray.
  • Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
  • Place tomatoes in bowl with the leftover olive oil.
  • Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl.
  • Toss tomatoes to coat.
  • Arrange on cookie sheets, cut-side up.
  • Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
  • Sprinkle with 2 Tbsp grated parmesan-romano cheese.
  • Broil 4 minutes.
  • Carefully rotate cookie sheets 180 degrees.
  • Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
  • Peel off loose skins, if desired.
  • Set sheets of tomatoes aside to cool.
  • Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
  • Add onion and sprinkle lightly with salt.
  • Saute 5-8 minutes or until softened.
  • Turn down heat to low.
  • Squeeze roasted garlic from individual cloves into skillet.
  • Stir well, mashing any whole cloves with back of spoon.
  • Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
  • Add 5 Tbsp flour and return heat to medium low.
  • Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste – turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
  • Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
  • Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
  • Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
  • Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
  • Turn off heat.
  • Add ricotta, crab, and lemon juice.
  • Stir very well.
  • Taste for salt and adjust if necessary.
  • Set aside.
  • Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
  • Arrange ¼ of noodles (3 noodles) on bottom of pan.
  • Top noodles with ¼ of sauce.
  • Arrange tomatoes on top of sauce.
  • Top tomatoes with provel to cover.
  • Add a second layer of 3 noodles.
  • Press down gently but firmly.
  • Add another ¼ of sauce.
  • Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
  • Choose the less beautiful spears (the rest will go on top).
  • Top asparagus with sliced havarti with dill.
  • Add a third layer of 3 noodles.
  • Press down gently but firmly.
  • Top with ¼ of sauce (half of remaining sauce).
  • Arrange peppers on top of sauce.
  • Cover peppers with sliced fontina.
  • Add the last layer of 3 noodles.
  • Press down gently and firmly.
  • Top with remaining sauce.
  • Top sauce with the rest of the asparagus, nicely arranged in two rows.
  • Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
  • Top with ½ cup grated parmesan-romano cheese.
  • Sprinkle with Old Bay seasoning and spray with cooking spray.
  • Cover with foil and refrigerate overnight.
  • Bake Lasagna: Preheat oven to 350 degrees F.
  • Bake lasagna, still covered with foil, for 30 minutes.
  • Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
  • If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
  • Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.
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