Best 2 Crab And Spinach Lasagna Recipes

Indulge your taste buds with the exquisite flavors of crab and spinach lasagna, a culinary masterpiece that brings together the succulent sweetness of crab meat, the earthy goodness of spinach, and the rich, creamy textures of cheese and béchamel sauce. This delectable dish is a symphony of flavors and textures, offering a delightful experience with every bite. Whether you're a seasoned chef or a home cook looking for a special occasion recipe, this comprehensive guide will lead you through the steps of creating the perfect crab and spinach lasagna, ensuring a memorable and delicious dining experience.

Let's cook with our recipes!

CRAB AND SPINACH LASAGNA

Crab and Spinach Lasagna image

Delicious lasagna to use for buffet dinner as a choice of white or red lasagnas. Spice it up to your liking. This is just right for us.

Provided by Caroline Cooks

Categories One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

6 no-boil lasagna noodles
1/2 cup onion, chopped
2 tablespoons butter
2 tablespoons cornstarch
2 cups lump crabmeat, break into bite-sized chunks
2 teaspoons dried basil, crushed
1 -2 teaspoon Old Bay Seasoning
1 garlic clove, finely chopped
2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese (or half sour cream & half ricotta cheese)
1 beaten egg
1/2 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese
lemon wedge (as suggested by mersaydees)

Steps:

In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
Stir in cornstarch, Old Bay, and basil. Add cream all at once.
Cook and stir until thickened and bubbly.
In medium bowl, stir in together, ricotta/sour cream and egg.
Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
Arrange lasagna pieces in bottom of a greased 12x7ï¿½ rectangular baking dish.
Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
Repeat layers- noodles, spinach, crab, Ricotta.
Top with remaining Mozzarella and Parmesan cheese.
Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
Let stand 10 minutes before slicing.
Serve with lemon wedges.

Nutrition Facts : Calories 434.6, Fat 31, SaturatedFat 18.6, Cholesterol 131.6, Sodium 573.7, Carbohydrate 14.5, Fiber 1.7, Sugar 1.7, Protein 25.6

SLOW COOKER SPINACH AND CRAB LASAGNA

Slow Cooker Spinach and Crab Lasagna image

Spinach, crab, mushrooms, and lasagna are my hubby's favorite foods. Combine in the slow cooker and wow. I about shocked myself at how good this turned out! You can substitute real crab or shrimp for mock crab. If you turn off the slow cooker and allow lasagna to cool after the 30 minutes after adding mozzarella cheese, it will stick together better!

Provided by Tyra

Categories Main Dish Recipes Pasta Lasagna Recipes Spinach Lasagna Recipes

Time 3h

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) jar Alfredo sauce
1 (16 ounce) package dried lasagna noodles
1 bunch fresh spinach, chopped
15 fresh mushrooms, sliced
1 (8 ounce) package imitation crabmeat
1 (12 ounce) container cottage cheese
12 ounces ricotta cheese
1 ½ cups shredded mozzarella cheese

Steps:

Pour half the jar of Alfredo sauce into the slow cooker; top with a layer of lasagna noodles. Spread a layer of spinach, a layer of mushrooms, and a layer of crabmeat, respectively, over lasagna noodle layer. Spoon half the cottage cheese and half the ricotta cheese over crabmeat layer. Repeat layering with remaining ingredients, ending with a final layer of noodles and Alfredo sauce.
Cook on High for 2 hours 15 minutes. Sprinkle mozzarella cheese over lasagna on cook on High until cheese is melted, about 30 minutes more.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 54.3 g, Cholesterol 61.6 mg, Fat 26.9 g, Fiber 3.3 g, Protein 29.9 g, SaturatedFat 12.2 g, Sodium 1180.2 mg, Sugar 6.7 g

Tips:

To make the lasagna noodles from scratch, you will need a pasta maker. If you do not have one, you can use pre-made lasagna noodles.
If you are using frozen spinach, be sure to thaw it and squeeze out all the excess water before using it.
For a richer flavor, use a combination of mascarpone cheese and ricotta cheese in the filling.
Be sure to layer the lasagna noodles, filling, and sauce evenly so that each bite has a good balance of flavors and textures.
Lasagna can be made ahead of time and refrigerated for up to 3 days. To reheat, bake it in a preheated oven at 350 degrees Fahrenheit for about 30 minutes, or until it is heated through.

Conclusion:

Crab and spinach lasagna is a delicious and elegant dish that is perfect for a special occasion. With its creamy filling, tender crab meat, and flavorful spinach, it is sure to be a hit with everyone at the table. So next time you are looking for a special dish to make, give crab and spinach lasagna a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #seafood #vegetables #european #dinner-party #fall #winter #italian #lasagna #crab #one-dish-meal #seasonal #comfort-food #pasta-rice-and-grains #shellfish #greens #spinach #taste-mood #presentation #served-hot #4-hours-or-less