Creamy Fontina Crab Lasagna
- 1 egg
- 4 cups whole milk
- Salt & Black pepper
- ¼ teaspoon chile flakes
- 6 tablespoons flour
- ¼ cup basil leaves, chopped
- 1½ pounds lump crab meat
- 1 garlic clove, minced
- 6 tablespoons butter, plus
additional for pan
- 1 cup (4 ounces) Wisconsin parmesan cheese, shredded
- 2 cups (16 ounces) Wisconsin
- 1 bunch (about 2 cups) Lacinato kale, stems removed and cut into thin strips
- 16 sheets (9 ounces) no-boil
- 4 cups (16 ounces) Wisconsin fontina cheese, shredded and divided
Heat oven to 375°F.
In large bowl, combine ricotta, egg, ½ teaspoon salt, ¼ teaspoon pepper and red chile flakes. Mix well. Add kale, basil, parmesan and 2 cups fontina; mix well. Set aside.
Place crab in separate medium bowl. Pick through to remove any pieces of shell. Season crab with additional salt and pepper. Set aside.
In large saucepan over medium heat, melt butter. Add garlic and cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk and increase heat to medium-high, stirring constantly until sauce is thick enough to coat back of spoon. Season with salt and pepper. Remove from heat.
Generously butter 9x13-inch casserole dish. Spread ½ cup sauce over bottom of pan. Top with 4 lasagna noodles. Spread ⅓ ricotta mixture over noodles. Top with ⅓ of crab meat and about ¾ cup sauce. Repeat layers two times. Finish with additional layer of noodles (4 total) and top with remaining sauce and remaining 2 cups fontina. Bake lasagna 1 hour. Remove from oven; set aside at least 10 minutes before serving.
*TIP: Lasagna may be assembled 1 day in advance and refrigerated until ready to bake.
Recipe ©2005 Wisconsin Milk Marketing Board, Inc.