5 Cheese Crab Lasagna with Roasted Garlic and Vegetables
Indulge in the luxurious layers of our *5 Cheese Crab Lasagna with Roasted Garlic and Vegetables,* a decadent twist on the classic Italian dish. Bursting with flavors from sweet lump crab meat, creamy ricotta, and an irresistible medley of five cheeses—mozzarella, Gruyere, Parmesan, goat cheese, and a velvety béchamel infused with caramelized roasted garlic—this recipe is a seafood lover's dream. Fresh sautéed vegetables like spinach, zucchini, and onion add a vibrant, wholesome touch, perfectly complementing the rich, cheesy layers. Perfectly baked to golden, bubbly perfection, this lasagna is ideal for dinner parties or a comforting weeknight meal. Serve it warm, garnished with fresh parsley, and watch every slice disappear! Whether you're searching for a show-stopping seafood recipe or a cheesy lasagna with a gourmet twist, this dish promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Lump crab meat
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded Gruyere cheese
- 1 cup Shredded Parmesan cheese
- 1 cup Crumbled goat cheese
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 Garlic bulb
- 1 tablespoon Olive oil
- 2 cups Baby spinach
- 1 medium Zucchini
- 1 small Onion
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast in the oven for 30 minutes until soft and caramelized. Once cooled, squeeze out the softened garlic and mash into a paste. Reduce oven temperature to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Dice the onion and zucchini finely, then sauté with the baby spinach until softened. Season with a pinch of salt and pepper, then set aside to cool.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute. Gradually add the milk and heavy cream, whisking constantly to create a smooth béchamel sauce. Stir in the roasted garlic paste, Gruyere, and half of the Parmesan cheese until melted. Season with salt and pepper to taste, then set aside.
In a large mixing bowl, combine the ricotta cheese, crab meat, sautéed vegetables, remaining Parmesan, and chopped parsley.
Assemble the lasagna in a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom, then layer with lasagna noodles, a third of the crab mixture, some goat cheese, mozzarella, and a drizzle of béchamel. Repeat layers, ending with a generous topping of mozzarella and the remaining béchamel sauce.
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly on top.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
7448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.9 g | 467% | |
| Saturated Fat | 206.0 g | 1030% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 11579 mg | 503% | |
| Total Carbohydrate | 651.1 g | 237% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 69.0 g | ||
| Protein | 414.9 g | 830% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 7361 mg | 566% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 5436 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
