Creamy Fontina Crab Lasagna

Wisconsin Cheese Creamy Fontina Crab Lasagna Recipe
Active Time
60 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina, Parmesan or Ricotta can be used in this recipe.


  1. Heat oven to 375°F.
  2. Combine the ricotta, egg, salt, pepper and red pepper flakes in a large bowl. Add the kale, 2 cups fontina, parmesan and basil; mix well. 
  3. Place crab in separate medium bowl. Lightly season with salt and pepper. 
  4. Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Add garlic; cook for 1 minute. Gradually whisk in the milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Remove from the heat. Season with salt and pepper to taste. 
  5. Spread 1/2 cup sauce in the bottom of a greased 13 x 9-inch baking dish. Layer with three noodles, 1/3 cup ricotta mixture, a third of the crab, 1/3 cup fontina and 2/3 cup sauce. Repeat layers twice, starting with three noodles. Top with remaining noodles, sauce and fontina.
  6. Cover dish with greased aluminum foil. Bake for 45 minutes. Uncover; bake for 15 minutes longer or until bubbly and cheese is lightly browned. Let stand for 15 minutes before serving.

Recipe Tips

  • One 12-ounce box of oven-ready lasagna noodles yields 15 noodles.
  • Great make-ahead recipe! This lasagna could be prepared a day ahead. Cool; cover and refrigerate it overnight. Remove from refrigerator 30 minutes before baking. Bake as directed.

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