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Crabmeat Lasagna is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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1 pound lasagna noodles
2 cups crabmeat
2 cans seafood bisque
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 (8-ounce) package cream cheese
1 medium onion, chopped
1 egg, slightly beaten
2 teaspoons basil
2 teaspoons dill weed
2 tomatoes, chopped
Cook noodles according to package directions. Drain and cover with cold water. Mix crabmeat and soup over low heat. Combine cheese, onion, egg, basil, and dill weed in a separate bowl. In a buttered lasagna pan, place one layer of noodles, then half the cheese mixture, then noodles, half crabmeat mixture, noodles, cheese, and top with crabmeat mixture to which tomatoes have been added. Bake at 350 degrees for 30 minutes, or until bubbly. Serves 6 to 8.
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