Crabmeat-and-Spinach Lasagna

Name: Crabmeat-and-Spinach Lasagna
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 leave Garnish: fresh basil; 2 Tbsps butter or margarine; 118 milliliters finely chopped celery; 680 grams cartons sour cream; 59 milliliters chopped fresh basil; 567 grams packages frozen chopped spinach, thawed and well drained; 3 garlic cloves, minced; 0 teaspoons ground nutmeg; 0 teaspoons ground white pepper; 9 uncooked lasagna noodles; 454 grams fresh lump crabmeat, drained; 118 milliliters finely chopped onion; 454 grams cups shredded mozzarella and provolone cheese, divided; 1 red bell pepper, finely chopped; 0 teaspoons salt

Need a pescatarian main course? Crabmeat-and-Spinach Lasagna could be an excellent recipe to try. One portion of this dish contains around 34g of protein, 51g of fat, and a total of 714 calories. This recipe serves 8. Head to the store and pick up bell pepper, lump crabmeat, celery, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Cook noodles according to package directions; drain and set aside.

Ingredients you will need

Pasta

Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Saut 4 to 5 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Butter

Celery

Equipment you will use

Frying Pan

Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach.

Ingredients you will need

Sour Cream

Vegetable

Spinach

Equipment you will use

Bowl

Add crabmeat; toss.

Ingredients you will need

Crabmeat

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.

Ingredients you will need

Lasagne Noodles

Crabmeat

Cheese

Equipment you will use

Baking Pan

Cover and bake at 350 for 50 minutes or until thoroughly heated. Uncover and top evenly with remaining 2 cups cheese.

Ingredients you will need

Cheese

Equipment you will use

Oven

Bake, uncovered, 15 minutes or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let stand 10 minutes before serving.

Garnish, if desired.

Note: For testing purposes only, we used Sargento Chef Style Mozzarella & Provolone cheese blend.

Ingredients you will need

Provolone

Mozzarella

Equipment

Ingredients

Servings:

1leave

Garnish: fresh basil 2Tbsps

butter or margarine 118milliliters

finely chopped celery 680grams

cartons sour cream 59milliliters

chopped fresh basil 567grams

packages frozen chopped spinach, thawed and well drained 3

garlic cloves, minced 0teaspoons

ground nutmeg 0teaspoons

ground white pepper 9

uncooked lasagna noodles 454grams

fresh lump crabmeat, drained 118milliliters

finely chopped onion 454grams

cups shredded mozzarella and provolone cheese, divided 1

red bell pepper, finely chopped 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.