My local mom & pop grocery had Maryland back-fin crabmeat on sale. I had some ricotta cheese on hand, so I decided to make crab lasagna. Please be warned that I like an ignorant amount of mozzarella on my pasta. Yes, I know Italians never mix seafood and cheese. I’m not Italian.
Crab and Spinach Lasagna
Serves 6 -8
- 6 sheets no-boil lasagna noodles
- 1 cup finely diced shallots
- 1½ cups sliced white mushrooms
- 4 tablespoons butter
- 3 tablespoons flour
- 3 cups half and half (DO NOT use fat-free half and half)
- 1 10 ounce package frozen chopped spinach – thawed with as much liquid squeezed out as possible
- 1 tablespoon Old Bay
- ½ teaspoon freshly ground black pepper
- 2 tablespoons basil sliced in a chiffonade
- 1 pound lump crab meat – picked for shells
- 1 pound ricotta cheese
- 1 beaten egg
- ½ cup grated Parmesan cheese—divided
- 1 16 ounce package shredded mozzarella cheese—divided
- Preheat oven to 350°
- Melt butter in a medium saucepot. Once the butter is melted and foaming, sauté shallots for about 1 minute. Add mushrooms and sauté until shallots are translucent and mushrooms are softened but not browned—about 3-5 minutes.
- Dust sautéed shallots and mushrooms with flour, stir, and cook until flour starts to brown slightly and smells slightly nutty.
- Add half and half. Then stir to dissolve flour. Cook until thickened. Do not let it boil.
- Add Old Bay, freshly ground pepper, and spinach. Stir until spinach is warmed through. Remove from heat, then stir in basil.
- In a medium bowl, mix ricotta and beaten egg. Add ¼ cup of Parmesan cheese and 1 cup mozzarella cheese and stir well.
- Arrange 3 sheets of lasagna noodles on the bottom of a 12″ x 9″x2″ baking dish. Top with half of spinach mixture, half of the crab, and half of the ricotta mixture. Repeat layers.
- Top layers with the remaining mozzarella and Parmesan cheeses.
- Cover with no-stick aluminum foil and seal well.
- Bake for 45-50 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
- Let stand 10 minutes before slicing.