Crabmeat-and-Spinach Lasagna

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

1. Cook noodles according to package directions; drain and set aside.
2. 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.
3. Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.
4. 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.
5. 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.
6. Note: For testing purposes only, we used Sargento Chef Style Mozzarella & Provolone cheese blend.