Ingredients: |
Ingredients: 2 leeks halved and sliced thin
2 garlic cloves, finely chopped
2 tablespoons butter
1 (7 ounce) package fresh spinach
2 tablespoons cornstarch
2 teaspoons dried basil, crushed
1 1/2 teaspoon Old Bay Seasoning ( don't over use this)
1 cup half-and-half
1 cup milk
1 pound plus king crabmeat, break into bite-sized chunks
8 oz sour cream & 8 oz cottage cheese
1 beaten egg
1/2 cup grated Parmesan cheese
1 (8 ounce) package shredded mozzarella cheese
10 lasagna noodles 8oz
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Directions: |
Directions:1. In a medium saucepan, sauté leek in butter until tender; add garlic and spinach and sauté to release flavor.
Stir in cornstarch, Old Bay, and basil.
Add milk and 1/2 &1/2 cream all at once.
Cook and stir until thickened and bubbly
2. In medium bowl, stir in together, cottage cheese/sour cream and egg.
Add half of Mozzarella and half of Parmesan; mix well.
3. Reserve the other half of the cheeses for the topping
4. Preheat oven to 350*F.
5. Preboil the lasagna noodles
6. Arrange1/3 lasagna pieces in bottom of a greased 12x9 rectangular baking dish.
Top with 1/3 of spinach mixture, half crab chunks, and half the cheese mixture.
Repeat layers- noodles, spinach, crab, cheese mixture
Cover with remaining lasagna noodles
7. Top with remaining spinach mixture and the reserved Mozzarella and Parmesan cheese.
8. Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
Bake for 50-55 minutes or until mixture is bubbly.
Uncover sprinkle some fresh parsley and bake for 10-12 more minutes to lightly brown top.
Let stand 10 minutes before slicing. |
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