Chesapeake Bay Country Crab Lasagna
Ingredients:
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
Directions:
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.
