Crabmeat-and-Spinach Lasagna

Crabmeat-and-Spinach Lasagna
Photo by www.myrecipes.com

Ingredients

  • 3 (8-ounce) cartons sour cream
  • ½ cup finely chopped onion
  • 4 cups (16 ounces) shredded mozzarella and provolone cheese, divided
  • Garnish: fresh basil leaves
  • 2 tablespoons butter or margarine
  • 9 uncooked lasagna noodles
  • ½ cup finely chopped celery
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 1 pound fresh lump crabmeat, drained
    • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
    • 1/8 teaspoon ground white pepper
    • ¼ cup chopped fresh basil
    • 1 red bell pepper, finely chopped
    • 1/8 teaspoon ground nutmeg
    • 3 garlic cloves, minced

Cook noodles according to package directions; drain and set aside. Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender. Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spina...

View full recipe at My Recipes

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