• 95minutes
  • 434calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 no-boil lasagna noodles

  2. 1/2 cup onion , chopped

  3. 2 tablespoons butter

  4. 2 tablespoons cornstarch

  5. 2 cups lump crabmeat , break into bite-sized chunks

  6. 2 teaspoons dried basil , crushed

  7. 1 -2 teaspoon Old Bay Seasoning

  8. 1 garlic clove , finely chopped

  9. 2 cups half-and-half

  10. 1 (10 ounce) package frozen chopped spinach , thawed, drained

  11. 1 (15 ounce) carton part-skim ricotta cheese (or half sour cream & half ricotta cheese)

  12. 1 beaten egg

  13. 1/2 cup grated parmesan cheese

  14. 1 (8 ounce) package shredded mozzarella cheese

  15. lemon wedge (as suggested by mersaydees)

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.

  2. Stir in cornstarch, Old Bay, and basil. Add cream all at once.

  3. Cook and stir until thickened and bubbly.

  4. In medium bowl, stir in together, ricotta/sour cream and egg.

  5. Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.

  6. Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.

  7. Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.

  8. Repeat layers- noodles, spinach, crab, Ricotta.

  9. Top with remaining Mozzarella and Parmesan cheese.

  10. Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).

  11. Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.

  12. Let stand 10 minutes before slicing.

  13. Serve with lemon wedges.


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