Enjoy this delicious and indulgent sand crab lasagna, where the delicate flavors of the crab meat are beautifully complemented by the creamy cheese and tangy tomato sauce. It’s a luxurious twist on a classic Italian dish that is sure to impress your family and guests!
Ingredients:
For the sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-2 cans 800g (28 ounces) crushed tomatoes or Passata
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the filling:
- 500g (1 pound) fresh or canned crab meat, picked over for shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 garlic cloves, minced
- Salt and pepper to taste
For the lasagna:
- 12 lasagna noodles, cooked according to package instructions
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions:
- Preheat your oven to 190°C. (375°F) Grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant about 2-3 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir well to combine. Bring the sauce to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- In a mixing bowl, combine the crab meat, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped parsley, chopped basil, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Spread a thin layer of the tomato sauce onto the bottom of the greased baking dish. Arrange 4 lasagna noodles on top of the sauce, slightly overlapping them.
- Spread half of the crab filling over the noodles, ensuring an even layer. Top the filling with a layer of tomato sauce, followed by a sprinkle of shredded mozzarella cheese and grated Parmesan cheese.
- Repeat the layers with 4 more lasagna noodles, the remaining crab filling, tomato sauce, shredded mozzarella cheese, and grated Parmesan cheese.
- Place the final 4 lasagna noodles on top. Spread the remaining tomato sauce over the noodles, and sprinkle with the remaining shredded mozzarella cheese and grated Parmesan cheese.
- Cover the baking dish with aluminum foil, making sure it’s tented and doesn’t touch the cheese. This will prevent the cheese from sticking to the foil.
- Bake the lasagna in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted, bubbly, and golden brown.
- Once cooked, remove the lasagna from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves for added freshness and aroma.
- Slice the crab lasagna into portions and serve hot. It pairs well with a side salad or garlic bread.