Crab and Spinach Lasagna with Rich Cream Sauce
This indulgent seafood lasagna layers tender no-boil noodles with succulent lump crabmeat, creamy spinach, and a trio of cheeses in a rich half-and-half sauce seasoned with Old Bay and basil. Perfect for special occasions or when you want to impress guests with an elegant comfort food dish. The combination of ricotta, mozzarella, and Parmesan creates a luxuriously creamy texture, while the crab adds a delicate sweetness that pairs beautifully with the earthy spinach.
Ingredients
- 6 no-boil lasagna noodlesregular lasagna noodles1:1vegetarian
requires pre-cooking
- ½ cup onion, chopped
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 cups lump crabmeat, break into bite-sized chunks
- 2 teaspoons dried basil, crushed
- 1 teaspoon Old Bay Seasoning
- 1 garlic clove, finely chopped
- 2 cups half-and-halfheavy cream1:1vegetarianadds dairy
richer sauce
- 1 10 ounce package frozen chopped spinach, thawed, drained
- 1 15 ounce carton part-skim ricotta cheese
- 1 egg, beaten
- ½ cup grated parmesan cheese
- 1 8 ounce package shredded mozzarella cheese
- lemon wedge(optional)
Instructions
- 1
Cook onion in butter until tender, add garlic and sauté to release flavor
- 2
Stir in cornstarch, Old Bay, and basil, then add cream all at once
- 3
Cook and stir until thickened and bubbly
- 4
In medium bowl, stir together ricotta and egg
- 5
Add half of mozzarella and half of parmesan to ricotta mixture and mix well
- 6
Preheat oven to 350°F
- 7
Arrange lasagna pieces in bottom of greased 12x7 inch rectangular baking dish
- 8
Top with half of spinach mixture, half crab chunks, and half ricotta mixture
- 9
Repeat layers with noodles, spinach, crab, and ricotta
- 10
Top with remaining mozzarella and parmesan cheese
- 11
Cover with foil and tent well without letting foil touch top of lasagna
- 12
Bake for 50-55 minutes or until mixture is bubbly
- 13
Uncover and bake for 10-12 more minutes to lightly brown top
- 14
Let stand 10 minutes before slicing
- 15
Serve with lemon wedges
Tips
Make sure to thoroughly drain the thawed spinach by pressing out excess moisture with paper towels to prevent a watery lasagna.
Let the lasagna rest for 10 minutes after baking to allow layers to set and make slicing easier.
Tent the foil carefully to avoid touching the cheese layer, which prevents sticking and allows proper steam circulation.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or cover and reheat in 325°F oven until warmed through.
Can be assembled up to 1 day ahead and refrigerated before baking. Add 10-15 minutes to baking time if baking from cold.
Serve hot with lemon wedges and a crisp green salad. Pairs well with white wine or light red wine.
Common Mistakes
Don't skip draining the spinach thoroughly to avoid watery results
Avoid letting foil touch the cheese to prevent sticking
Don't skip the resting time or layers will be too loose when slicing
Substitutions
requires pre-cooking
FAQ
Can I use fresh spinach instead of frozen?
Yes, use about 1 pound fresh spinach. Cook it with the onions until wilted, then drain well. Fresh spinach will have a slightly different texture but works fine.
Can I freeze this lasagna?
Yes, assemble without baking, wrap tightly, and freeze up to 3 months. Thaw overnight in refrigerator before baking, adding 15-20 minutes to cooking time.
What if I can't find lump crabmeat?
Claw meat or backfin crabmeat work well, though texture will be slightly different. You can also use imitation crab, though flavor will be milder.