Crab and Boursin Spring Lasagna

Crab and Boursin Spring Lasagna

Ingredients:

1 1/2 pounds (or about 22-24 ounces) of crab meat
16 ounces Boursin cheese
Sprinkle of Old Bay seasoning
1 bunch asparagus, cut into 1/2-inch segments
3 medium carrots, peeled and cut into 1/2-inch segments
2 zucchini, diced
1 tsp basil
1 tsp thyme
Salt and pepper
24 ounces marinara sauce
1 1/2 cups Italian blend shredded cheese
1 package Barilla no-boil lasagna noodles

Method:

Chop the asparagus, carrots, and zucchini into 1/2-inch segments.  Heat a little olive oil in a saute pan, and cook the veggies, basil, thyme, and a little salt and peper over medium heat until tender-crisp.  Remove from the heat and set aside while you get the crab ready.

In a small sauce pan, melt the boursin over low heat, stirring frequently.  You don’t want it to be liquidy, but soft enough to make it easily spreadable.

Meanwhile, in yet another pan (or the veggie one cleaned out), heat a little olive oil.  Drain the crab (if necessary) and cook in the olive oil for about 5-7 minutes.  Sprinkle in some Old Bay seasoning.  When the boursin cheese is sufficiently melted, stir the crab into the cheese.

Prep a 9 x 13 lasagna pan by spraying it lightly with oil.  Spread 1/2 cup marinara on the bottom.  Layer your first layer of noodles on top of the marinara.  Spread a layer of crab/boursin on top of that.  Top with half of the veggies, some sauce, and then another layer of noodles.  Repeat by spreading the crab/boursin on top of the noodles, sprinkling the remaining veggies on top of that, layering another layer of noodles, topping THOSE noodles with sauce, and finally, sprinkling the shredded Italian blend cheese on top.

Bake at 375 degrees for about 45 minutes.  Watch to see when the cheese is nicely browned, it should be done then.  Remove from the oven and let it rest at least 10 minutes to allow it to set.

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