5-Cheese Crab Lasagna with Roasted Garlic and Vegetables
From grizzlybear 14 years agoIngredients
- 3 heads garlic shopping list
- 3 tablespoons extra virgin olive oil, plus shopping list
- 2 teaspoons extra virgin olive oil, divided shopping list
- 1/4 cup dry white wine, plus shopping list
- 2 teaspoons dry white wine, divided shopping list
- 2 bunches fresh asparagus (30-40 spears) shopping list
- cooking spray (such as Pam) shopping list
- garlic salt shopping list
- salt & freshly ground black pepper, to taste,divided shopping list
- 3 red bell peppers (sweet) shopping list
- 3 tablespoons finely chopped fresh basil, divided shopping list
- 8 ounces dry lasagna noodles shopping list
- 8 roma tomatoes shopping list
- 1 1/2 teaspoons dried oregano shopping list
- 1/2 cup grated parmesan-romano cheese mix, plus shopping list
- 2 tablespoons grated parmesan-romano cheese mix, divided shopping list
- 3 tablespoons butter shopping list
- 1 cup finely minced sweet onions (such as Vidalia) shopping list
- 5 tablespoons flour shopping list
- 2 cups fat-free half-and-half shopping list
- 1/2 lb whole milk ricotta cheese shopping list
- 3/4-1 lb canned white crab meat, flaked shopping list
- 1/2 lemon, juice of shopping list
- 1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese) shopping list
- 1/2 lb havarti with dill shopping list
- 1/2 lb fontina shopping list
- 1/4 teaspoon Old Bay Seasoning shopping list
How to make it
- 1. Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
- 2. Turn oven to 375 degrees F.
- 3. Cut tops off of the heads of garlic and discard excess skin.
- 4. Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
- 5. Fold up edges of foil and add 2 tsp white wine to the bottom.
- 6. Seal packet tightly and place in oven.
- 7. Bake 40-45 minutes or until garlic is tender when pierced.
- 8. Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
- 9. Roast Asparagus: Turn up heat to 400 degrees F.
- 10. Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
People Who Like This Dish 6
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