10-oz.
pkg. frozen chopped spinach, thawed and drained
1
lb.
fresh lump crabmeat, drained
1
15-oz.
container ricotta cheese
2
cups
freshly grated Parmesan cheese, divided
1
egg white
1/2
tsp.
salt
1/2
tsp.
freshly ground pepper
Directions
Cook lasagna noodles as directed on package; set aside. Preheat oven to 350°F. Grease 13x9x2-inch baking dish; set aside.
Meanwhile, melt butter in large skillet over medium heat. Add celery, onion and garlic; sauté 5 minutes or until tender. Add flour and milk, whisking constantly over medium-low heat 5 to 10 minutes or until thickened. Add spinach and crabmeat, mixing well; set aside.
Stir together ricotta, 1 cup Parmesan cheese, egg white, salt and pepper in small bowl; set aside.
Arrange 3 lasagna noodles in reserved baking dish. Spread noodles with half of crabmeat mixture; top with half of ricotta mixture. Repeat layers with 3 lasagna noodles, remaining crabmeat mixture, and ricotta mixture. Top with remaining 3 lasagna noodles.
Bake, covered, 40 to 45 minutes or until thoroughly heated. Uncover and sprinkle with remaining 1 cup Parmesan cheese. Bake, uncovered, 10 minutes more or until cheese is melted. Let stand 10 minutes before serving.
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