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Cream Cheese-Crabmeat Lasagna

© Allison Huller McAlister

On the menu for this week, we have a very interesting crabmeat and cream cheese lasagna. This casserole was fairly easy to put together and didn’t take too much effort to assemble the layers. The pimientos and green pepper add a splash of color to an otherwise “white” pasta dish.

So, how did it taste? Even though quite unusual compared to the normal lasagna we all know and love, this version was pretty darn tasty. My five-year-old daughter especially loved it. My husband and I decided on a four-star rating for this one.

I’d suggest serving a nice green salad and garlic cheddar biscuits as accompaniments to complete the meal. Enjoy!

Have a good week and good eating!
Allison

Cream Cheese-Crabmeat Lasagna

Makes 8 servings

Ingredients:
12 uncooked lasagna noodles
1 (8 oz.) pkg. Cream cheese, 1/3 less fat variety, softened
12 oz. cottage cheese
2 (10-3/4-oz.) cans condensed cream of mushroom soup, 98% fat free
1 (2-oz.) jar diced pimientos, drained
½ cup skim milk
½ tsp. dried Italian seasoning
½ tsp. (or 1 clove) minced garlic
½ onion, chopped
½ green pepper, chopped
1 lb. imitation crabmeat, shredded
8 oz. (2 cups) shredded mozzarella cheese
Topping:
2 Tbsp. margarine, melted
¾ cup plain dry bread crumbs

Preparation:
Cook lasagna noodles according to package directions. Drain. Meanwhile, in a large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning and garlic; mix well. Stir in onion and green pepper. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Stir crabmeat into remaining cheese mixture. Top cottage cheese in dish with 4 cooked noodles, half of the crabmeat mixture and 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of the crabmeat mixture and remaining 1 cup of mozzarella cheese. Top with remaining 4 noodles. In a small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Heat oven to 350°F. Bake casserole, covered, for 40 minutes. Uncover and bake an additional 15 minutes or until crumb topping is golden brown. Let stand 10 minutes before serving. Cut into squares and serve.