Crabmeat-And-Spinach Lasagna Recipe

Name: Crabmeat-And-Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 uncooked lasagna noodles; 2 tablespoons butter or margarine; 1/2 cup finely chopped celery; 1/2 cup finely chopped onion; 1 red bell pepper, finely chopped; 3 garlic cloves, minced; 3 (8-ounce) cartons sour cream; 1/4 cup chopped fresh basil; 1/4 teaspoon salt; 1/8 teaspoon ground white pepper; 1/8 teaspoon ground nutmeg; 2 (10-ounce) packages frozen chopped spinach, thawed and well drained; 1 pound fresh lump crabmeat, drained; 4 cups (16 ounces) shredded mozzarella and provolone cheese, divided; Garnish: fresh basil leaves

Servings: persons

9 uncooked lasagna noodles
2 tablespoons butter or margarine
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 red bell pepper, finely chopped
3 garlic cloves, minced
3 (8-ounce) cartons sour cream
1/4 cup chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
2 (10-ounce) packages frozen chopped spinach, thawed and well drained
1 pound fresh lump crabmeat, drained
4 cups (16 ounces) shredded mozzarella and provolone cheese, divided
Garnish: fresh basil leaves

1
Cook noodles according to package directions; drain and set aside.
2
Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Saute 4 to 5 minutes or until vegetables are tender.
3
Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.
4
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.
5
Cover and bake at 350u00b0 for 50 minutes or until thoroughly heated. Uncover and top evenly with remaining 2 cups cheese. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish, if desired.
6
Note: For testing purposes only, we used Sargento Chef Style Mozzarella & Provolone cheese blend.

1497

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 uncooked lasagna noodles, 2 tablespoons butter or margarine, 1/2 cup finely chopped celery, 1/2 cup finely chopped onion, and more.

Yes, Crabmeat-And-Spinach Lasagna 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.

Crabmeat-And-Spinach Lasagna

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