Crabmeat-and-Spinach Lasagna Recipe

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Press drained spinach between paper towels to absorb additional liquid.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 25 Minutes

Cook: 1 Hour, 10 Minutes

Stand: 10 Minutes

Ingredients

9 uncooked lasagna noodles

2 tablespoons butter or margarine

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 red bell pepper, finely chopped

3 garlic cloves, minced

3 (8-ounce) cartons sour cream

1/4 cup chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

2 (10-ounce) packages frozen chopped spinach, thawed and well drained

1 pound fresh lump crabmeat, drained

4 cups (16 ounces) shredded mozzarella and provolone cheese, divided

Garnish: fresh basil leaves

Preparation

Cook noodles according to package directions; drain and set aside.

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.

Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.

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.

Cover and bake at 350° for 50 minutes or until thoroughly heated. Uncover and top evenly with remaining 2 cups cheese. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish, if desired.

Note: For testing purposes only, we used Sargento Chef Style Mozzarella & Provolone cheese blend.

December 2004