Creamy Fontina Crab Lasagna | Dairy State Cheese | Cheesemaker & Retail Outlet | Rudolph, WI
Hearty crab and kale lasagna with ricotta, fontina, and garlic béchamel—baked to perfection for 8-10 servings.
Ingredients
- 1 egg
- 4 cups whole milk
- Salt & Black pepper
- ¼ teaspoon chile flakes
- 6 tablespoons flour
- ¼ cup basil leaves, chopped
- 1½ pounds lump crab meat
- 1 garlic clove, minced
- 6 tablespoons butter, plus additional for pan
- 1 cup (4 ounces) Wisconsin parmesan cheese, shredded
- 2 cups (16 ounces) Wisconsin ricotta cheese
- 1 bunch (about 2 cups) Lacinato kale, stems removed and cut into thin strips
- 16 sheets (9 ounces) no-boil lasagna noodles
- 4 cups (16 ounces) Wisconsin fontina cheese, shredded and divided
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