Recipe

5-cheese Crab Lasagna With Roasted Garlic And Vegetables Recipe


5-Cheese Crab Lasagna With Roasted Garlic And Vegetables Recipe
Three words OH YEAH BABY

Grizzlybear

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Ingredients
  • 3 heads garlic
  • 3 tablespoons extra virgin olive oil, plus
  • 2 teaspoons extra virgin olive oil, divided
  • 1/4 cup dry white wine, plus
  • 2 teaspoons dry white wine, divided
  • 2 bunches fresh asparagus (30-40 spears)
  • Cooking spray (such as Pam)
  • Garlic salt
  • Salt & freshly ground black pepper, to taste,divided
  • 3 red bell peppers (sweet)
  • 3 tablespoons finely chopped fresh basil, divided
  • 8 ounces dry lasagna noodles
  • 8 Roma tomatoes
  • 1 1/2 teaspoons dried oregano
  • 1/2 cup grated parmesan-Romano cheese mix, plus
  • 2 tablespoons grated parmesan-Romano cheese mix, divided
  • 3 tablespoons butter
  • 1 cup finely minced sweet onions (such as Vidalia)
  • 5 tablespoons flour
  • 2 cups fat-free half-and-half
  • 1/2 lb whole milk ricotta cheese
  • 3/4-1 lb canned white crab meat, flaked
  • 1/2 lemon, juice of
  • 1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese)
  • 1/2 lb havarti with dill
  • 1/2 lb fontina
  • 1/4 teaspoon Old Bay Seasoning

Directions
  1. 1. Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
  2. 2. Turn oven to 375 degrees F.
  3. 3. Cut tops off of the heads of garlic and discard excess skin.
  4. 4. Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
  5. 5. Fold up edges of foil and add 2 tsp white wine to the bottom.
  6. 6. Seal packet tightly and place in oven.
  7. 7. Bake 40-45 minutes or until garlic is tender when pierced.
  8. 8. Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
  9. 9. Roast Asparagus: Turn up heat to 400 degrees F.
  10. 10. Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.

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OH YEAH BABY!!!


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