Crab and Spinach Lasagna

"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."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by mersaydees photo by mersaydees
Ready In:
1hr 35mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. When do you put in the half and half sauce??
     
  2. 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!
     
  3. This is a must-try lasagne for seafood lovers. This is heaven made as directed and served with a lemon wedge. This went straight into my Best of 2010 Cookbook! Thanks, Caroline Cooks! Made for Photo Recipe Swap.
     
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RECIPE SUBMITTED BY

<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! WHAT A RIDE! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i22.photobucket.com/albums/b314/potscrubber/teambanner1.gif alt= /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= /> <img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/July-event22.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at 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