Yes crab lasagna! I know the title made me look twice, but let me tell you this lasagna is insanely delicious. The sauce is a tomato sauce with a Cajun spice blend which really brings out the flavor of the crab. Normally when I make a 9×13 sheet of lasagna I have enough leftovers for a second night; however, this was so tasty that it disappeared in one night.

Ingredients:

1 pound lump crab meat

9 lasagna noodles

16 ounces tomato sauce

1/2 cup plain nonfat Greek yogurt

1 tablespoon Cajun seasoning blend

1/2 teaspoon garlic powder

16 ounces part skim ricotta

1 cup shredded mozzerella

1 cup shredded Colby jack cheese

Directions:

1. Cook noodles according to package directions.
2. Mix tomato sauce, Greek yogurt, Cajun seasoning, and garlic powder in a medium bowl.
3. Mix the ricotta and crab meat in a medium bowl.
4. Add sauce to the base of a 9×13 pan.
5. Lay 3 noodles over the sauce.
6. Spread half of the crab mixture over the noodles.
7. Top with mozzerella cheese.
8. Add another layer of noodles and top with sauce.
9. Spread the remaining crab mixture over the noodles.
10. Top with the last 3 lasagna noodles.
11. Spread sauce over the entire dish.
12. Top with the shredded Colby jack cheese.
13. Spray aluminum foil with olive oil spray. Cover tightly.
14. Bake at 350 for 30-40 minutes if cooking immediately. Remove foil the last 5-10 minutes.
15. Bake for an hour if refrigerating prior to cooking. Remove foil the last 5-10 minutes to melt the cheese.
16. Optional broil on high 2 minutes to slightly brown the cheese.
17. Let rest 5 minutes before serving
18. Enjoy!