Press drained spinach between paper towels to absorb additional liquid.
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
How to Make It
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.
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