Chesapeake Bay Crab & Spinach Lasagna
Ingredients:
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
Directions:
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.
