Chesapeake Bay Country Crab Lasagna

Chesapeake Bay Country Crab Lasagna

Chesapeake Bay Country Crab Lasagna


1 lb. Backfin crabmeat, picked and cleaned

1 box lasagna noodles, cooked per instructions

6 c. homemade mashed potatoes

10 oz. cheddar cheese soup

10 oz. milk

1 large sweet onion, quartered and sliced

1 medium zucchini, julienne'd

2 c. shredded cheese mix

1 stick salted butter

1 1/2 tsp. Old Bay seasoning

1 c. Panko breadcrumbs

1 tsp. dried parsley


Whisk together soup, milk and 1/2 tsp. seasoning and set aside.

Melt butter over medium heat, add onions, stirring till caramelized.

When onions are almost caramelized, add zucchini, crab and 1/2 tsp. of seasoning and simmer for 5 more minutes. Let cool.

Spread 1/2 c. of soup on bottom of lasagna pan.

Layer noodles (approx) 6 over soup.

Spread 1/3 of mashed potatoes over noodles.

Spread 1/3 crab mixture over potatoes.

Drizzle 1/2 c. soup over crab.

Sprinkle 1/3 shredded cheese over soup.

Repeat 2 more times.

Sprinkle bread crumbs, 1/2 tsp. seasoning and parsley over top.

Bake on middle rack at 350?F for 20 minutes. Let rest 10 minutes and serve.

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