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Crab Lasagna

I came up with this lasagna idea while playing in Israel. A good friend of mine and I wanted to make something for Easter that wasn’t traditional, and this is what we made!

Crab Lasagna

Serves: 8


- 9x13 pan

- Lasagna noodles (I tried pre-baked noodles, and there were crunchy parts in my lasagna, so I like the original ones better)

- 2 pounds crab meat

- Salt and pepper

For the sauce:

- 6 tbsp salted butter

- 6 tbsp flour

- 3 cups milk

- 3 cloves garlic, minced

- Salt and pepper

- 2 handfuls fresh spinach

- About 2 cups sliced crimini mushrooms

For the cheese mixture:

- One egg

- 2 cups ricotta cheese

- 1/2 cup grated Parmesan cheese

- 8 oz bag finely shredded mozzarella

- Italian seasoning


- 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. 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 five minutes.

- You'll want to chiffonade (a cooking term for cutting your leafy veggies into long, thin strips) your two handfuls of spinach. Then, add to the sauce mixture.

- Add olive oil to a pan. Once hot, saute your sliced mushrooms and minced garlic. Then, add them to the sauce mixture and whisk together.

For the cheese mixture: - In a large mixing bowl, whisk one egg. Then, add your ricotta, Parmesan, and mozzarella cheeses and stir until mixed.

- Season the mixture with an Italian seasoning, salt, and pepper. Stir until mixed together.

Assembling the lasagna:

- Lightly grease the bottom of your 9x13 pan.

- Take one cup of 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 on the top of the crab meat.

- Take three pasta sheets and lay them side by side on top of the crab (three should be enough to cover the entire pan).

- Once your pasta 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 two 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 375F.


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