5 Cheese Crab Lasagna With Roasted Garlic And Vegetables
This creamy, gooey, gorgeous white lasagna will impress your special guests and loved ones. Mild, but with many subtle flavors, it makes for elegant comfort food. Though the recipe appears long, it breaks down into easy steps and can be prepared for baking the day before. Prep time includes roasting times (when you can be doing something else). Those who dislike ricotta may not mind it here, as it dissolves into the sauce.
Steps
Roast garlic: place oven rack on second notch.
Turn oven to 375 degrees f.
Cut tops off of the heads of garlic and discard excess skin.
Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
Fold up edges of foil and add 2 tsp white wine to the bottom.
Seal packet tightly and place in oven.
Bake 40-45 minutes or until garlic is tender when pierced.
Open packet carefully to let cool and set aside.
Roast asparagus: turn up heat to 400 degrees f.
Holding at the end , gently bend each asparagus spear and snap off where it gives naturally.
Discard ends.
Pare leaves from stalks , leaving the.
Soak asparagus in cold water for 10 minutes.
Spray two cookie sheets with cooking spray.
Rinse asparagus twice and drain.
Blot dry with paper towels.
Place in a large bowl.
Drizzle 2 tbsp olive oil over asparagus , then sprinkle with garlic salt and pepper.
Toss to coat.
Remove asparagus , letting excess oil drip back into the bowl , and arrange on cooki.
Ingredients
garlic, extra virgin olive oil, dry white wine, fresh asparagus, cooking spray, garlic salt, salt & freshly ground black pepper, red bell peppers, fresh basil, dry lasagna noodles, roma tomatoes, dried oregano, parmesan-romano cheese mix, butter, sweet onion, flour, fat-free half-and-half, whole milk ricotta cheese, white crab meat, lemon, juice of, provolone cheese, havarti with dill, fontina, old bay seasoning