5 Cheese Crab Lasagna With Roasted Garlic And Vegetables Recipe

How to Make 5 Cheese Crab Lasagna With Roasted Garlic And Vegetables

1. **Roast Garlic:** Preheat oven to 375°F (190°C). Cut tops off 1 head of garlic, drizzle with 1 tsp olive oil, add 2 tsp white wine to foil packet, seal tightly, and roast 40-45 minutes until tender.
2. **Roast Asparagus:** Preheat oven to 400°F (200°C). Snap off tough asparagus ends (1 lb), soak in cold water 10 minutes, then rinse, dry, toss with 2 tbsp olive oil, garlic salt, and pepper. Roast on a sprayed baking sheet for 8 minutes until bright green.
3. **Roast Peppers:** Turn on broiler. Cut 2 bell peppers in half, remove seeds and membranes, blot dry, and broil cut-side down for 5 minutes, then flip and broil another 5-7 minutes until blackened. Rest covered 10 minutes, then peel and slice.
4. **Cook Lasagna Noodles:** Bring a large pot of salted water to a boil. Cook 9 lasagna noodles according to package directions. Drain, rinse, and lay flat on foil sprayed with cooking spray.
5. **Roast Tomatoes:** Spray a baking sheet with cooking spray. Halve 1 pint cherry or grape tomatoes, removing any white parts. Toss with 1 tbsp olive oil, 1 tsp oregano, 1 tbsp chopped basil, salt, pepper, and 2 tbsp grated Parmesan-Romano cheese. Broil 4 minutes per side until softened and cheese is golden brown.
6. **Make the Cheese Sauce:** Melt 3 tbsp butter with 1 tbsp olive oil in a large skillet over medium-low heat. Sauté 1/2 cup chopped onion until softened (5-8 minutes). Reduce heat to low, add roasted garlic (squeeze from cloves), salt, and cook 2-3 minutes. Whisk in 5 tbsp flour and cook 4-5 minutes. Add 1 cup white wine, stir until absorbed, and remove from heat.
7. **Finish Sauce:** Whisk in 2 cups fat-free half-and-half. Return to heat, simmer 5 minutes, whisking constantly at first. Remove from heat and stir in 15 oz ricotta cheese, 1 lb cooked crab meat, and 1 tbsp lemon juice. Season with salt to taste.
8. **Assemble Lasagna:** Spray a 9x13 inch baking dish with cooking spray. Layer 3 noodles, 1/3 of the sauce, roasted tomatoes, 4 oz Provel cheese, repeat layers twice, ending with noodles and remaining sauce. Arrange asparagus spears and top with 4 oz sliced Havarti with dill, 4 oz sliced Fontina, and remaining asparagus. Sprinkle with 1 tbsp chopped basil, 1 cup Parmesan-Romano, Old Bay seasoning, and spray with cooking spray.
9. **Bake:** Refrigerate covered overnight (optional). Preheat oven to 350°F (175°C). Bake covered for 30 minutes, then uncovered for 20-25 minutes until bubbly and golden brown. (If baking immediately, bake covered 20 minutes, uncovered 10-15 minutes). Let rest before serving.