Butternut Crab Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 355.4
- Total Fat: 18.9 g
- Cholesterol: 90.4 mg
- Sodium: 684.5 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 1.3 g
- Protein: 20.1 g
View full nutritional breakdown of Butternut Crab Lasagna calories by ingredient
Number of Servings: 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
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.
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.