Crabmeat-Spinach Lasagna

By s_curtis444

Ingredients

• 9 uncooked lasagna noodles
• 2 tbsp. butter
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 1/4 c. flour
• 1 c. milk
• 2 pkg. frozen chopped spinach, thawed and drained
• 1 lb. fresh lump crabmeat, drained
• 1 (15oz) container ricotta
• 2 c. fresh grated parmesan cheese, divided
• 1 egg white
• 1/2 tsp. salt
• 1/2 tsp. fresh pepper

Preparation

Step 1

Cook lasagna noodles as directed on package; set aside. Preheat oven to 350. Grease 13 x 9 baking dish; set aside.

Meanwhile, melt butter in large skillet over med. heat. Add celery, onion, and garlic and saute 5 mins. or till tender. Add flour and milk, whisking constantly over med-low heat 5-10 mins. or till thickened. Add spinach and crabmeat, mixing well; set aside.

Stir together ricotta, 1 c. parm cheese, egg white, salt, and pepper in small bowl, set aside.

Arrange 3 lasagna noodles in reserve baking dish. Spread noodles w/ half of crabmeat mixture; top with half of ricotta mixture, repeat layers with remaining ingredients. Top with 3 remaining noodles.

Bake, covered, 40-45 mins. or till thoroughly heated. Uncover and sprinkle w/ remaining parmesan cheese. Bake, uncovered, 10 mins. more or till cheese is melted. Let stand 10 mins. before serving.