Crabmeat-and-Spinach Lasagna

Ingredients

• 8 servings basil fresh
• 2 tablespoons butter 
• 0.5 cup celery finely chopped
• 24 ounce cream sour
• 0.3 cup basil fresh chopped
• 20 ounce spinach frozen thawed drained chopped well
• 3  garlic clove minced
• 0.1 teaspoon nutmeg 
• 0.1 teaspoon pepper white
• 9  lasagne pasta sheets uncooked
• 1 pound lump crab meat fresh drained
• 0.5 cup onion finely chopped
• 16 ounces provolone cheese shredded divided
• 1  bell pepper red finely chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Cook noodles according to package directions; drain and set aside.
2. Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Saut 4 to 5 minutes or until vegetables are tender.
3. Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach.
4. Add crabmeat; toss.
5. Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.
6. Cover and bake at 350 for 50 minutes or until thoroughly heated. Uncover and top evenly with remaining 2 cups cheese.
7. Bake, uncovered, 15 minutes or until cheese is melted.
8. Let stand 10 minutes before serving.
9. Garnish, if desired.
10. Note: For testing purposes only, we used Sargento Chef Style Mozzarella & Provolone cheese blend.