Creamy Fontina-Crab Lasagna Recipe
This crab meat lasagna featuring creamy fontina, buttery parmesan, and rich ricotta practically oozing out of the layers is great for seafood lovers.
Keywords
- ricotta
- ricotta cheese
- aged parmesan
- parmesan
- parmesan cheese
- fontina
- fontina cheese
- cheese recipe
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Cooking tools:
- Baking dish
- Oven
- Refrigerator
- Plastic wrap
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
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