{"id":830,"date":"2015-09-29T17:32:30","date_gmt":"2015-09-29T17:32:30","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=830"},"modified":"2015-09-30T14:49:34","modified_gmt":"2015-09-30T14:49:34","slug":"crab-and-spinach-lasagna","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2015\/09\/29\/crab-and-spinach-lasagna\/","title":{"rendered":"Crab and Spinach Lasagna"},"content":{"rendered":"
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.\u00a0 We made this with crab claw meat, but you could easily substitute with lobster or a combination of other seafood.\u00a0 It is pretty simple to make and is quite delicious.\u00a0 Pairing it with a simple salad made it a perfect and easy weeknight meal.<\/p>\n Ingredients<\/strong><\/p>\n Instructions<\/strong><\/p>\n Pre-heat oven to 375 degrees.\u00a0 In a medium sauce pan, melt the butter and stir in the flour, whisking for 2 minutes in order to make a rue.\u00a0 Slowly add the milk, whisking continuously.\u00a0 Add the salt, pepper, and nutmeg.\u00a0 Continue cooking for 4 to 6 minutes until sauce has thickened.\u00a0 Remove from heat and add the spinach, crabmeat, and 1\/4 cup of the parmesan cheese.\u00a0 Set aside.\u00a0 In a small bowl, combine the ricotta cheese, garlic, salt, pepper, and egg.\u00a0 Mix well.\u00a0 Spray a 7″ by 11″ casserole dish with non-stick cooking spray.\u00a0 Spread some of the sauce mixture across the bottom of the pan and then add a layer of noodles.\u00a0 Spread the sauce across the noodles, then add 1\/3 of the ricotta mixture, and 1\/3 of the mozzarella cheese.\u00a0 Add another layer of noodles and repeat 2 more times.\u00a0 Add the rest of the parmesan cheese across the final layer, cover with aluminum foil\u00a0and bake for 30 minutes.\u00a0 Uncover and bake for another 5 to 10 minutes until the cheese starts to brown.\u00a0 Remove from the oven and let rest for 10-15 minutes.\u00a0 Cut and serve.<\/p>\n<\/a>
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