RECIPES

Creamy Fontina-Crab Lasagna

Wisconsin Cheese Creamy Fontina-Crab Lasagna Recipe
Active Time
1 Hour
Servings
10-12

Ingredients

Cheese

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

Instructions

  1. Heat oven to 375°F.
  2. Combine the ricotta, egg, salt, pepper and red pepper flakes in a large bowl. Stir in the kale, 2 cups fontina, parmesan and basil.
  3. Place crab in another bowl. Lightly season with salt and pepper.
  4. Melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until smooth. Gradually whisk in 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 into 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.| Make-ahead tip: This lasagna could be prepared a day ahead. Cool; cover and refrigerate overnight. Remove from refrigerator 40 minutes before baking. Bake as directed.
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