Are you looking for a new spin on lasagna?
This savory recipe is a perfect way to use up any
lingering summer basil.
Seafood Pesto Lasagna
12 no-cook lasagna noodles
1 lb. chunk crab (You can use imitation crab)
mix up my pesto recipe or buy a tub from the refrigerator
section of the grocery.
1 cup fresh grated Parmesan cheese
1 cup grated mozzarella cheese
1 tsp. dried oregano
1/4 cup butter
1/4 cup flour
2 cups milk
1 Tbs. chicken bouillon granulated
1 tsp. nutmeg
1/4 tsp. pepper
Start by mixing up my pesto recipe.
Preheat oven to 350 degrees F.
Next, make the white sauce.
Melt the butter in a saucepan
over medium heat.
Add the flour and whisk together with the butter.
Cook for several minutes until the mixture looks
a bit golden, like this:
Add the bouillon and stir until it dissolves.
Mix in the nutmeg and pepper.
While whisking, slowly add about half of the milk.
When this is smooth, add the rest of the milk
and whisk until smooth.
Transfer this to a heat proof bowl and allow it to cool a bit.
To assemble the lasagna,
gather all your ingredients.
Spray a glass 13 X 9 inch pan with cooking spray.
Coat the bottom of the pan with about a half cup of the white sauce.
Layer the bottom of pan with lasagna noodles.
Pour on enough white sauce to coat the noodles.
Lay crab chunks over sauce.
Dab pesto over crab meat.
Sprinkle on half of the Parmesan cheese.
Add another layer of noodles
white sauce, crab, and pesto.
Add one last row of noodles.
Spread the remaining white sauce on top and
sprinkle with Parmesan cheese.
Cover with mozzarella cheese
and sprinkle with dried oregano.
Cover with non-stick foil and
bake for one hour.
Remove foil and bake an additional 15 minutes or
until golden brown.
Remove from oven and let it
sit for ten minutes before cutting.
This is a wonderful meal to serve guests,
and makes great left-overs to take to work
for lunch the next day.