Lasagna noodles (I tried the pre-baked ones, and there were crunchy parts in my lasagna so I like the original ones better)
2 pounds of crab meat
Salt and pepper
6 Tbsp. butter
6 Tbsp. flour
3 cups milk (I did half soy milk and regular 2% milk)
3 cloves minced garlic
Salt and pepper (I gave the sea salt grinder about 18 turns then tasted it and added more)
2 handfuls of spinach
About 2 cups of sliced crimini mushrooms
2 cups Ricotta cheese
1/2 cup grated parmesan cheese
8 oz. bag of finely shredded mozzarella
*Cook the lasagna noodles according to box, then set aside. (I placed them in cold water until I was ready to use them)
For the sauce:
*Melt butter in a medium pan, and then add the flour and stir until mixed.
*Add your milk (1/2 cup at a time) and whisk until slightly thickened.
*Add the salt and pepper to your sauce mix and whisk for about 5 minutes
*You want to chiffonade (a cooking term for cutting your leafy veggies into long, thin strips) your 2 handfuls of spinach and then add that to the sauce mixture
*Sautee your sliced mushrooms and minced garlic in a pan with some olive oil. Then, add them to the sauce mixture and whisk together.
For the cheese mixture:
*In a big mixing bowl, whisk one egg. Then you are going to add your ricotta, parmesan and mozzarella cheeses and stir until mixed.
*Season the mixture with an Italian herb blend and salt and pepper. Stir until mixed together.
Assembling the lasagna:
*Lightly grease the bottom of your pan
*Take 1 cup of the sauce mixture and spread it evenly over the bottom of the pan.
*Add the crab meat evenly across the sauce mixture. Then sprinkle grated parmesan over the top of the crab meat.
*Take 3 of your pasta sheets and lay them side by side on top of the crab. (3 should be enough to cover the entire pan)
*Once your past sheets are down, spread a good amount of the cheese mixture on top of the pasta and season with salt and pepper.
*Repeat the layering steps for one more layer (This time around, you want to use about 2 cups of the sauce mix…you don’t want your lasagna to be dry.)
*On the last layer of sauce, top with mozzarella cheese and bake for 45-50 minutes at 375 degrees.