5-Cheese Crab Lasagna With Roasted Garlic And Vegetables – a delicious recipe with garlic, extra virgin olive oil, extra virgin olive oil, white wine, white wine, fresh asparagus. Easy to follow and perfect for any occasion.
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Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
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Turn oven to 375 degrees F.
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Cut tops off of the heads of garlic and discard excess skin.
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Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
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Fold up edges of foil and add 2 tsp white wine to the bottom.
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Seal packet tightly and place in oven.
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Bake 40-45 minutes or until garlic is tender when pierced.
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Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
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Roast Asparagus: Turn up heat to 400 degrees F.
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Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
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Discard ends (or save for soup).
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Pare leaves from stalks, leaving the tips intact.
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Soak asparagus in cold water for 10 minutes.
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Spray two cookie sheets (preferably with rims) with cooking spray.
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Rinse asparagus twice and drain.
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Blot dry with paper towels.
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Place in a large bowl.
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Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
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Toss to coat.
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Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
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Set bowl aside.
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Roast asparagus 8 minutes or until bright green and crisp-tender.
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Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
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Roast Peppers: Turn on broiler.
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Cut peppers in half vertically through the stems.
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Rinse and remove seeds, stems and soft white inner parts.
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Blot dry with a paper towel.
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Place peppers on one of the previously used cookie sheets, cut-side down.
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Broil 5 minutes.
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Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about 3/4 blackened.
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Turn off broiler.
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Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
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Let rest 10 minutes.
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Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
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After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
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Cut peppers into strips and place in the bowl with the leftover olive oil.
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Add 2 Tbsp finely chopped fresh basil to the bowl.
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Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
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Cover lightly with foil and set aside.
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There should be a little olive oil and basil left in the bowl; set bowl aside.
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Cook Noodles: When water is boiling, add noodles and cook according to package directions.
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Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
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Spray foil with cooking spray.
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When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
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Spray tops of noodles with cooking spray.
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Set aside.
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Roast Tomatoes: Turn broiler back on.
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Spray the cookie sheet used for the peppers with more cooking spray.
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Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
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Place tomatoes in bowl with the leftover olive oil.
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Add 1 tsp olive oil, 1 1/2 tsp oregano, and 1 Tbsp chopped basil to the bowl.
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Toss tomatoes to coat.
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Arrange on cookie sheets, cut-side up.
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Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
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Sprinkle with 2 Tbsp grated parmesan-romano cheese.
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Broil 4 minutes.
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Carefully rotate cookie sheets 180 degrees.
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Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
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Peel off loose skins, if desired.
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Set sheets of tomatoes aside to cool.
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Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
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Add onion and sprinkle lightly with salt.
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Saute 5-8 minutes or until softened.
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Turn down heat to low.
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Squeeze roasted garlic from individual cloves into skillet.
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Stir well, mashing any whole cloves with back of spoon.
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Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
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Add 5 Tbsp flour and return heat to medium low.
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Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste - turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
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Add 1/4 cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
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Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
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Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
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Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
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Turn off heat.
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Add ricotta, crab, and lemon juice.
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Stir very well.
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Taste for salt and adjust if necessary.
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Set aside.
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Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
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Arrange 1/4 of noodles (3 noodles) on bottom of pan.
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Top noodles with 1/4 of sauce.
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Arrange tomatoes on top of sauce.
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Top tomatoes with provel to cover.
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Add a second layer of 3 noodles.
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Press down gently but firmly.
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Add another 1/4 of sauce.
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Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
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Choose the less beautiful spears (the rest will go on top).
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Top asparagus with sliced havarti with dill.
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Add a third layer of 3 noodles.
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Press down gently but firmly.
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Top with 1/4 of sauce (half of remaining sauce).
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Arrange peppers on top of sauce.
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Cover peppers with sliced fontina.
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Add the last layer of 3 noodles.
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Press down gently and firmly.
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Top with remaining sauce.
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Top sauce with the rest of the asparagus, nicely arranged in two rows.
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Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
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Top with 1/2 cup grated parmesan-romano cheese.
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Sprinkle with Old Bay seasoning and spray with cooking spray.
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Cover with foil and refrigerate overnight.
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Bake Lasagna: Preheat oven to 350 degrees F.
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Bake lasagna, still covered with foil, for 30 minutes.
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Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
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If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
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Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 27 ingredients. The key ingredients include: 3 heads garlic, 3 tablespoons extra virgin olive oil, plus, 2 teaspoons extra virgin olive oil, divided, 1/4 cup dry white wine, plus, and more.
Yes, 5-Cheese Crab Lasagna With Roasted Garlic And Vegetables falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.