Italian

Butternut Crab Lasagna is for Dinner.

Butternut Crab Lasagna takes 30 minutes to prepare.

Butternut Crab Lasagna takes 70 minutes to cook.

Butternut Crab Lasagna makes 8 servings.

The ingredients for Butternut Crab Lasagna are:

6 No-bake lasagna noodles
3 cups of grated butternut squash
1 8-oz pkg cream cheese
1 7-oz can crabmeat (lump or white)
3 c. milk
1 leek, white portion only, sliced thin
3-4 cloves garlic, finely minced
2 tbsp butter or olive oil
1/4 c. flour
1-2 tsp ground nutmeg
1.25-1.5 c. parmasiano-reggiano cheese
Salt & pepper or poultry/seafood seasoning

Here is how you make Butternut Crab Lasagna:

Sautee thinly sliced leeks with finely chopped garlic in butter. Add flour to make roux. Slowly add milk 1 cup at a time, allowing roux mixture to thicken before adding another cup of milk. Season with salt & pepper (or other seafood seasoning) to taste.Grate/chop butter nut squash into fine shreds. Toss with nutmeg to taste.Mix lump crabmeat with cream cheese.If using standard lasagna noodles, boil til firm, then immerse in cold water (skip if using no-bake lasagna noodles).Layer 2 noodles onto bottom of 9x9 dish, 1/2 the cream cheese mixture, 1/2 the butternut squash, 1/2 c. of parmesan cheese and 1/3 the milk mixture. Repeat the layer, then top with the last of the noodles, the last of the milk, and the last of the cheese.Cover in tin foil - bake for 50 min @ 350 degrees. Remove foil and bake for another 20-30 minutes until cheese is bubbly and turning golden brown. Sprinkle top with nutmeg.Number of Servings: 8Recipe submitted by SparkPeople user ENSOLEILLE.

The nutritional information for Butternut Crab Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 355.4

• Total Fat: 18.9 g
• Cholesterol: 90.4 mg
• Sodium: 684.5 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 1.3 g
• Protein: 20.1 g

Butternut Crab Lasagna is Italian cuisine.