Creamy Fontina Crab Lasagna

Ingredients

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
ricotta cheese
1 bunch (about 2 cups) Lacinato kale, stems removed and cut into thin strips
16 sheets (9 ounces) no-boil
lasagna noodles
4 cups (16 ounces) Wisconsin fontina cheese, shredded and divided

Directions

Heat oven to 375°F.

For filling:

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.

For sauce:

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.

Servings: 8-10