Crab And Spinach Lasagna

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Delicious lasagna to use for buffet dinner as a choice of white or red lasagnas. Spice it up to your liking. This is just right for us.

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Steps

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In a medium saucepan , cook onion and in butter until tender.

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Add garlic and saut to release flavor.

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Stir in cornstarch , old bay , and basil.

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Add cream all at once.

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Cook and stir until thickened and bubbly.

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In medium bowl , stir in together , ricotta / sour cream and egg.

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Add half of mozzarella and half of parmesan.

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Mix well.

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Preheat oven to 350f.

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Arrange lasagna pieces in bottom of a greased 12x7 rectangular baking dish.

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Top with half of spinach mixture , half crab chunks , and half ricotta mixture.

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Repeat layers- noodles , spinach , crab , ricotta.

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Top with remaining mozzarella and parmesan cheese.

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Cover with foil and tent foil and seal well.

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Bake for 50-55 minutes or until mixture is bubbly.

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Uncover and bake for 10-12 more minutes to lightly brown top.

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Let stand 10 minutes before slicing.

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Serve with lemon wedges.

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Ingredients

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no-boil lasagna noodles, onion, butter, cornstarch, lump crabmeat, dried basil, old bay seasoning, garlic clove, half-and-half, frozen chopped spinach, part-skim ricotta cheese, egg, parmesan cheese, mozzarella cheese, lemon wedge