Chesapeake Bay Crab & Spinach Lasagna

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.

Chesapeake Bay Country Crab Lasagna

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.