Butternut Crab Lasagna

Name: Butternut Crab Lasagna Recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: 6 No-bake lasagna noodles; 3 cups of grated butternut squash; 1 8-oz pkg cream cheese; 1 7-oz can crabmeat (lump or white); 3 c. milk; 1 leek white portion only sliced thin; 3-4 cloves garlic finely minced; 2 tbsp butter or olive oil; 1/4 c. flour; 1-2 tsp ground nutmeg; 1.25-1.5 c. parmasiano-reggiano cheese; Salt & pepper or poultry/seafood seasoning

Minutes to Prepare: 30
Minutes to Cook: 70

Number of Servings: 8

Ingredients

6 No-bake lasagna noodles3 cups of grated butternut squash1 8-oz pkg cream cheese1 7-oz can crabmeat (lump or white)3 c. milk1 leek, white portion only, sliced thin3-4 cloves garlic, finely minced2 tbsp butter or olive oil1/4 c. flour1-2 tsp ground nutmeg1.25-1.5 c. parmasiano-reggiano cheeseSalt & pepper or poultry/seafood seasoning

Directions

Sautee thinly sliced leeks with finely chopped garlic in butter. Add flour to make roux. Slowly add milk 1 cup at a time, allowing roux mixture to thicken before adding another cup of milk. Season with salt & pepper (or other seafood seasoning) to taste.

Grate/chop butter nut squash into fine shreds. Toss with nutmeg to taste.

Mix lump crabmeat with cream cheese.

If using standard lasagna noodles, boil til firm, then immerse in cold water (skip if using no-bake lasagna noodles).

Layer 2 noodles onto bottom of 9x9 dish, 1/2 the cream cheese mixture, 1/2 the butternut squash, 1/2 c. of parmesan cheese and 1/3 the milk mixture. Repeat the layer, then top with the last of the noodles, the last of the milk, and the last of the cheese.

Cover in tin foil - bake for 50 min @ 350 degrees. Remove foil and bake for another 20-30 minutes until cheese is bubbly and turning golden brown. Sprinkle top with nutmeg.

Number of Servings: 8

Recipe submitted by SparkPeople user ENSOLEILLE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving