Crab and Artichoke Lasagna

Lasagna is one of those great dishes that can be deconstructed and then reinvented in completely new ways. I’ve experimented and created a lot of unusual lasagnas, such as chicken paprika lasagna and balsamic chicken lasagna to name a few. My latest attempt was inspired by hot crab and artichoke dip. I wanted to keep the flavors simple so you could actually taste the crab and artichoke. I opted for ricotta cheese to bind the filling together. I omitted the sour cream that is often used in the hot dip because I didn’t want it’s tangy flavor to overwhelm the crab. I used a little light cream to loosen the filling and scallions to give a light onion flavor again without overpowering the star ingredients. This lasagna is surprisingly light but filling. It’s very elegant and is great for a dinner party. Just assemble it a day or two in advance then pop it in the oven; you can focus on your guests rather than fuss over the stove.

A note about lasagna noodles. For those of you who dread the cooking and draining (and sticking together)… you don’t have to do that anymore! There are no-boil lasagna noodles available and they are great. But here’s the big secret: you don’t have to boil the regular lasagna noodles either! I haven’t boiled lasagna noodles for more than 15 years. In addition to being much easier to use, there is an additional benefit. Because the uncooked noodles absorb liquid from the filling and sauce rather than plain water, they also absorb lots of flavor. (You know how lasagna always tastes better the second day? This technique gives you that second-day flavor right from the oven.) I do often use the no-boil noodles, however, because I prefer their shape. But it really doesn’t matter; it’s your choice entirely.

Crab and Artichoke Lasagna (one 9” x 13” lasagna)

• 1 lb. crab meat
• 2 15-oz. cans artichoke hearts, drained and quartered
• 3 scallions, thinly sliced
• ¼ cup Parmesan cheese
• 1 15-oz. container ricotta cheese
• ¼ cup light cream
• salt and pepper to taste
• 3 tbsp. butter
• 3 tbsp. flour
• 1 ¼ cups milk
• ¾ lb. mozzarella cheese
• Lasagna noodles

1. Preheat oven to 375°.
2. In a large bowl, combine the crab, artichokes, scallions, Parmesan cheese, ricotta cheese, cream, and salt and pepper. Stir gently to combine.
3. Make a béchamel by melting the butter in a small saucepan. Add the flour and whisk together. Cook for 1 minute. Add the milk and whisk to ensure no lumps form. Heat the milk, whisking occasionally, until it thickens.
4. Spread 1/3 of the crab and artichoke mixture into a 9” x 13” baking dish. Cover with uncooked lasagna. Pour 1/3 of the béchamel on the noodles. Place 1/3 of the mozzarella cheese on the lasagna. Repeat the process two more times.
5. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake, uncovered, for another 10-15 minutes until the top is golden brown.