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Crabmeat Lasagna

Yield 6 servings

Ingredients

  • 6 uncooked lasagna noodles
  • 1/4 cup butter or margarine
  • 1 cup shredded carrot
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 1 teaspoon coriander seeds, crushed
  • 1 (8-ounce) carton plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg
  • 1 pound fresh lump crabmeat, drained
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cups (8 ounces) shredded process American cheese

How to Make It

  1. Cook noodles according to package directions; drain.

  2. Melt butter in a large skillet over medium-high heat; add carrot and next 6 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.

  3. Combine yogurt and next 4 ingredients in a bowl; stir in vegetable mixture. Add crabmeat; toss.

  4. Combine mozzarella and American cheeses.

  5. Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9-inch baking dish; top with half of crabmeat mixture. Sprinkle half of cheese mixture on top. Repeat layers with remaining noodles and crabmeat mixture.

  6. Cover and bake at 350° for 30 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese mixture. Bake 5 more minutes.