Lasagna is one of my all-time passions. The natural bitterness of spinach plays the foil to the sweetness of the crabmeat. This recipe honors my friend Glen Fischer's memory, for his lifelong support of human rights. Lasagna was his specialty.
- 9 lasagna noodles
- 2 tablespoons (1/4 stick) unsalted butter
- 3/4 cup finely chopped red bell pepper (about 1)
- 1/2 cup finely chopped celery (about 2 ribs)
- 1/2 cup finely chopped onion
- 3 garlic cloves, minced
- Three 8-ounce cartons sour cream
- 1/4 cup chopped fresh basil, plus extra leaves for garnish
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
- 1/8 teaspoon ground nutmeg
- Two 10-ounce packages frozen chopped spinach, thawed and well drained
- 1 pound fresh lump crabmeat, drained and picked over for shell
- 2 cups shredded mozzarella cheese (about 8 ounces), divided
- 2 cups shredded provolone cheese (about 8 ounces), divided
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.
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