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Dungeness Crab Lasagna

Contributed by: Chris WebAdmin. of


  • 1 lb ricotta cheese
  • 1/4 cup sour cream
  • 1/2 cup parsley minced
  • 1 lb dungeness crab meat picked over
  • 1 teaspoon salt
  • 3 teaspoon garlic minced
  • 1 freshly ground pepper
  • 1/2 lb spinach lasagna noodles fresh if possible
  • 1 1/2 cup bechamel sauce*
  • 1 1/4 lb mozzarella cheese grated
  • 1 cup grated parmesan cheese


Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan.

Combine ricotta, sour cream, parsley, crab meat, salt, one teaspoon minced garlic and a generous amount of pepper, and set aside. Cook pasta in rapidly-boiling salted water, until is it three-quarters cooked. Remove from water and place in cold water until ready to use (drain very well before putting in baking pan). Add the remaining 2 teaspoons of garlic to the bechamel sauce.

In the baking pan, layer the lasagna as follows: sauce, pasta, sauce, half of the Mozzarella, pasta, sauce, ricotta, pasta, sauce, remaining Mozzarella and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover during the final 10 minutes to brown the top. This may be made ahead and reheated before serving.

*Bechamel Sauce

  • 2 tablespoon butter
  • 1 1/2 tablespoon flour
  • 1 cup milk
  • 1 small onion
  • 2 whole cloves
  • 1 half of a bay leaf

Heat oven to 350 deg F.

Melt butter over low heat, in a heavy saucepan, with an oven proof handle. Add 1 1/2 to 2 tablespoons flour; blend over low heat 3 to 5 minutes.

Slowly stir in 1 cup milk. Add onion, studded with the whole cloves. Add one half bay leaf. Cook mixture, stirring frequently with a wire whisk, until mixture is thick and smooth.

Transfer saucepan to preheated oven and cook for 20 minutes. Stir occassionally. When cooked, strain the sauce and season with salt, pepper and/or nutmeg.

Serving Size: Makes 12 Servings

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