Press drained spinach between paper towels to absorb additional liquid.
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.
Easy to prepare but lacks flavor.
This was delicious! My 2 kids and husband loved it. A new family favorite.