Dungeness Crab Cake Lasagna
Yield-4 serving
12 sheets |
Lasagna Pasta, Cooked and chilled |
4 each |
Elliott’s Dungeness Crab Cakes |
1 cup |
Ricotta cheese |
1 cup |
Spinach, fresh chopped |
| 3 cups |
Tomato Lasagna Sauce (sub recipe below) |
| 2 cups |
Mozzarella cheese, Shredded |
| 2 tbsp |
Parmesan Cheese, Shredded |
| 2 oz |
Tomato, Fresh diced |
| 1 tsp |
Basil, Fresh Chiffonade |
Instructions:
- In a mixer combine Elliott’s Dungeness Crab Cakes with the fresh spinach and ricotta cheese and mix on low speed until combined.
- Mix the Mozzarella and Parmesan Cheeses.
- In a buttered baking dish layer the lasagna in the following order
4 Lasagna Sheet
1 cup Tomato Lasagna Sauce
1 ½ cup Crab Cake Ricotta mix
Shredded Mozzarella and Parmesan Cheese mix
4 Lasagna Sheet
1 cup Tomato Lasagna Sauce
1 ½ cup Crab Cake Ricotta mix
Shredded Mozzarella and Parmesan Cheese mix
4 Lasagna Sheet
1 cup Tomato Lasagna Sauce
Shredded Mozzarella and Parmesan Cheese mix
Fresh Diced Tomato and Basil Chiffonade.
- Bake in a 350 degree oven for 40 minutes or until the cheese has melted and there is an internal temperature of 165 degrees.
- Cut and serve.
-------------------------------------------------------------------
Tomato Lasagna Sauce
Yield-3 cups
2 tbsp |
Olive oil |
| ½ cup |
Onion yellow, diced |
| 1 tbsp |
Garlic, minced |
| 4 cups |
Roma Tomato, diced fresh |
| 2 tbsp |
Basil fresh, minced |
| 1 tbsp |
Italian Parsley fresh, minced |
| 1 ½ tsp |
Oregano fresh, minced |
Instructions:
- In a medium sauce pan heat the olive oil and add the diced yellow onion and minced garlic and cook until tender.
- Add the diced tomatoes and continue to cook to stew the tomatoes.
- Once the tomatoes are tender place the sauce into a food processor and add the fresh herbs and process until smooth.
- Place in the refrigerator to cool for lasagna assembly.
 |
