Creamy Fontina Crab Lasagna

Creamy Fontina Crab Lasagna

prep time

minutes
cook time
1
hour
servings
6-8

Ingredients
















Cooking Instructions

1

Heat oven to 375°F.


For filling:


1

In large bowl, combine ricotta, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and red chile flakes. Mix well. Add kale, basil, parmesan and 2 cups fontina; mix well. Set aside.


2

Place crab in separate medium bowl. Pick through to remove any pieces of shell. Season crab with additional salt and pepper. Set aside.


For sauce:


1

In large saucepan over medium heat, melt butter. Add garlic and cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk and increase heat to medium-high, stirring constantly until sauce is thick enough to coat back of spoon. Season with salt and pepper. Remove from heat.


2

Generously butter 9x13-inch casserole dish. Spread 1/2 cup sauce over bottom of pan. Top with 4 lasagna noodles. Spread 1/3 ricotta mixture over noodles. Top with 1/3 of crab meat and about 3/4 cup sauce. Repeat layers two times. Finish with additional layer of noodles (4 total) and top with remaining sauce and remaining 2 cups fontina. Bake lasagna 1 hour. Remove from oven; set aside at least 10 minutes before serving.


*TIP: Lasagna may be assembled 1 day in advance and refrigerated until ready to bake.


Ingredients
















Cooking Instructions

1

Heat oven to 375°F.


For filling:


1

In large bowl, combine ricotta, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and red chile flakes. Mix well. Add kale, basil, parmesan and 2 cups fontina; mix well. Set aside.


2

Place crab in separate medium bowl. Pick through to remove any pieces of shell. Season crab with additional salt and pepper. Set aside.


For sauce:


1

In large saucepan over medium heat, melt butter. Add garlic and cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk and increase heat to medium-high, stirring constantly until sauce is thick enough to coat back of spoon. Season with salt and pepper. Remove from heat.


2

Generously butter 9x13-inch casserole dish. Spread 1/2 cup sauce over bottom of pan. Top with 4 lasagna noodles. Spread 1/3 ricotta mixture over noodles. Top with 1/3 of crab meat and about 3/4 cup sauce. Repeat layers two times. Finish with additional layer of noodles (4 total) and top with remaining sauce and remaining 2 cups fontina. Bake lasagna 1 hour. Remove from oven; set aside at least 10 minutes before serving.


*TIP: Lasagna may be assembled 1 day in advance and refrigerated until ready to bake.


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