Crab and Spinach Lasagna Recipe

Cook the noodles according to the package directions. Drain and set them aside.
Melt the butter in a large skillet over medium-high heat. Add the bell pepper, celery, onion, and garlic. Cook for 4 to 5 minutes, or until the vegetables are tender.
Preheat the oven to 350 degrees F.
Combine the sour cream, chopped basil, salt, pepper, and nutmeg in a large bowl. Stir in the vegetable mixture and spinach. Gently fold in the crabmeat.
Arrange 3 lasagna noodles in the bottom of a lightly greased 9-by-13-inch baking dish. Top them with half of the crabmeat mixture. Top with half of the cheeses. Add with 3 more lasagna noodles and the remaining crabmeat mixture (but not the cheese). Top with the remaining 3 lasagna noodles.
Cover and bake for 50 minutes, or until thoroughly heated. Uncover and top evenly with the remaining cheeses. Bake, uncovered. 15 minutes more, or until the cheese is melted. Let the lasagna stand for 10 minutes before serving.