Crabmeat & Spinach Lasagna

Ingredients

• 9 uncooked lasagna noodles
• 1 tablespoon olive oil
• 1/2 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 3 (8 ounce) cartons sour cream
• 1/4 cup fresh basil, chopped
• 1 tablespoon Old Bay Seasoning
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 lb fresh lump crabmeat, drained
• 4 cups shredded mozzarella cheese or provolone cheese, divided
• 1/2 cup breadcrumbs

Garnish

• fresh basil leaf

Directions

1. 1

   Cook noodles according to package directions; drain and set aside.

2. 2

   Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.

3. 3

   Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.

4. 4

   Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.

5. 5

   Cover and bake at 350° for 50 minutes or until bubbling. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with remaining basil.