Dungeness Crab Lasagna Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1 lbs: Ricotta cheese,
1/4 cup: Sour cream,
1/2 cup: Parsley, minced
1 lbs: Dungeness crab meat, picked over
1 tsp: Salt,
3 tsp: Garlic, minced
Freshly ground pepper,
1/2 lbs: Spinach lasagna noodles, fresh if possible
1 1/2 cup: Bechamel sauce*,
1 1/4 lbs: Mozzarella cheese, grated
1 cup: Grated Parmesan cheese,
Directions:
Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan.
Combine ricotta, sour cream, parsley, crab meat, salt, one teaspoon
minced garlic and a generous amount of pepper, and set aside. Cook
pasta in rapidly-boiling salted water, until is it three-quarters
cooked. Remove from water and place in cold water until ready to use
(drain very well before putting in baking pan). Add the remaining 2
teaspoons of garlic to the bechamel sauce.
In the baking pan, layer the lasagna as follows: sauce, pasta, sauce,
half of the Mozzarella, pasta, sauce, ricotta, pasta, sauce, remaining
Mozzarella and the Parmesan cheese. Cover with foil and bake for 30
minutes. Uncover during the final 10 minutes to brown the top. This
may be made ahead and reheated before serving. Serves 12.
*See separate recipe for Bechamel Sauce.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
Combine ricotta, sour cream, parsley, crab meat, salt, one teaspoon
minced garlic and a generous amount of pepper, and set aside. Cook
pasta in rapidly-boiling salted water, until is it three-quarters
cooked. Remove from water and place in cold water until ready to use
(drain very well before putting in baking pan). Add the remaining 2
teaspoons of garlic to the bechamel sauce.
In the baking pan, layer the lasagna as follows: sauce, pasta, sauce,
half of the Mozzarella, pasta, sauce, ricotta, pasta, sauce, remaining
Mozzarella and the Parmesan cheese. Cover with foil and bake for 30
minutes. Uncover during the final 10 minutes to brown the top. This
may be made ahead and reheated before serving. Serves 12.
*See separate recipe for Bechamel Sauce.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp