Now that Autumn is here, we decided to make some comfort food that wasn’t as heavy as some of the things that we make during winter. We made this with crab claw meat, but you could easily substitute with lobster or a combination of other seafood. It is pretty simple to make and is quite delicious. Pairing it with a simple salad made it a perfect and easy weeknight meal.
- 3 tbsp Unsalted Butter
- 3 tbsp Flour
- 2 cups Milk
- 1 pinch Fresh Nutmeg
- 3 oz Fresh Spinach – cleaned, stemmed, and chiffonade
- 4 oz Parmesan Cheese – grated
- 1 cup Ricotta Cheese
- 1 Egg
- 1 tsp Garlic – minced
- 8 oz Fresh Mozzarella Cheese – sliced
- 1 lb Crabmeat – shells removed
- Salt and Pepper to taste
- Lasagna Sheets (we used the ready to bake lasagna sheets or cook to package directions)
Pre-heat oven to 375 degrees. In a medium sauce pan, melt the butter and stir in the flour, whisking for 2 minutes in order to make a rue. Slowly add the milk, whisking continuously. Add the salt, pepper, and nutmeg. Continue cooking for 4 to 6 minutes until sauce has thickened. Remove from heat and add the spinach, crabmeat, and 1/4 cup of the parmesan cheese. Set aside. In a small bowl, combine the ricotta cheese, garlic, salt, pepper, and egg. Mix well. Spray a 7″ by 11″ casserole dish with non-stick cooking spray. Spread some of the sauce mixture across the bottom of the pan and then add a layer of noodles. Spread the sauce across the noodles, then add 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese. Add another layer of noodles and repeat 2 more times. Add the rest of the parmesan cheese across the final layer, cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 5 to 10 minutes until the cheese starts to brown. Remove from the oven and let rest for 10-15 minutes. Cut and serve.