Crabby Veggie Bake It Like Lasagna
Discover the ultimate comfort food twist with this Crabby Veggie Bake It Like Lasagna, a seafood-inspired, veggie-packed dish that's as indulgent as it is nutritious. Layers of roasted zucchini, eggplant, and red bell peppers stand in for traditional pasta, creating a light yet hearty base for a creamy ricotta and parmesan cheese mixture folded with fresh spinach and succulent lump crab meat. Infused with garlic, oregano, and basil, and topped with a gooey layer of melted mozzarella, this flavorful bake is finished with rich marinara sauce for the perfect balance of savory and fresh. Ideal for seafood lovers and fans of low-carb lasagna alternatives, this vibrant casserole is easy to prepare and bakes to bubbly perfection in under an hour. Perfect for family dinners or meal prep, this recipe is a must-try for anyone craving a unique twist on a classic favorite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 large red bell pepper
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup parmesan cheese
- 1 pound cooked lump crab meat
- 2 cups fresh spinach
- 2 cups marinara sauce
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchini, eggplant, and red bell peppers into thin, lengthwise strips.
Place the vegetable slices on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes, flipping halfway through.
While the vegetables roast, mince the garlic and set aside.
In a mixing bowl, combine ricotta cheese, parmesan cheese, minced garlic, egg, oregano, basil, salt, and pepper. Mix well.
Fold in the lump crab meat and fresh spinach into the cheese mixture until evenly blended.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer the roasted vegetables as you would lasagna noodles, starting with zucchini strips, followed by a layer of the cheese and crab mixture, then a layer of marinara sauce. Repeat the layers until all ingredients are used, ending with a layer of marinara sauce on top.
Sprinkle shredded mozzarella cheese evenly over the top layer.
Reduce the oven temperature to 375°F (190°C) and bake the assembled dish for 25 minutes or until bubbly and golden brown on top.
Let the dish rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 533 mg | 41% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 861 mg | 18% | |
*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.
