Spaghetti Lasagna Florentine with Crab
Description
Succulent lump crab is mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce in this baked spaghetti lasagna Florentine dish.
Ingredients
•
1 (16 ounce) package spaghetti
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2 tablespoons butter
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1 (28 ounce) jar marinara sauce
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2 cups fresh spinach
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1 cup chopped onion
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1 cup chopped fresh mushrooms
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1 (6 ounce) can tomato paste
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2 tablespoons minced fresh garlic
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1 pinch cayenne pepper, or to taste
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1 pinch dried parsley flakes, or to taste
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1 pinch sea salt and ground black pepper to taste
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1 pound fresh lump crabmeat
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1 (15 ounce) container ricotta cheese
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2 cups shredded mozzarella cheese
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1 1/4 cups grated Parmesan-Romano cheese blend, divided
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2 large eggs
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2 tablespoons clam juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
3
Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
4
Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
5
Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
6
Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.