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“A delicious alternative to the traditional tomato based lasagnas. I make this for dinner parties or just dinner with the fam. Serve with green salad and hot dinner rolls.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions; drain and set aside.
  2. 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.
  3. Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.
  4. Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.
  5. Cover and bake at 350° for 50 minutes or until bubbling. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with remaining basil.

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