Creamy Fontina-Crab Lasagna Recipe | Wisconsin Cheese

Ingredients

• 2 cups Clock Shadow Creamery Ricotta cheese (16 ounces)
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and cut into thin strips (about 2 cups)
• 16 ounces Weyauwega Star Dairy Fontina cheese, shredded and divided (4 cups)
• 3 ounces Weyauwega Star Dairy Parmesan cheese, grated (1 cup)
• 1/4 cup minced fresh basil
• 1 1/2 pounds lump crabmeat, drained
• 6 tablespoons butter, cubed
• 1 garlic clove, minced
• 6 tablespoons all-purpose flour
• 4 cups milk
• 12 oven-ready lasagna noodles