Chesapeake Bay Crab & Spinach Lasagna

Chesapeake Bay Crab & Spinach Lasagna

Chesapeake Bay Crab & Spinach Lasagna


9 uncooked lasagna noodles

1 tablespoon olive oil

1/2 cup celery, finely chopped

1/2 cup onion, finely chopped

1 red bell pepper, finely chopped

3 garlic cloves, minced

3 (8 ounce) cartons sour cream

1/4 cup fresh basil, chopped

1 tablespoon Old Bay Seasoning

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 lb fresh jumbo lump crabmeat, drained and cleaned

4 cups shredded mozzarella cheese or 4 cups provolone cheese, divided

1/2 cup breadcrumbs


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 bubbling. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving.

Garnish with remaining basil.

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