Spaghetti Lasagna Florentine with Crab

Description

A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce.

Ingredients

  • 1 (16 ounce) package spaghetti
  • 2 tablespoons butter
  • 1 (28 ounce) jar marinara sauce
  • 2 cups fresh spinach
  • 1 cup chopped onion
  • 1 cup chopped fresh mushrooms
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons minced fresh garlic
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried parsley flakes, or to taste
  • 1 pinch sea salt and ground black pepper to taste
  • 1 pound fresh lump crabmeat
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 ¼ cups grated Parmesan-Romano cheese blend, divided
  • 2 large eggs
  • 2 tablespoons clam juice

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
  3. stirring occasionally
  4. until tender yet firm to the bite
  5. about 10 minutes. Drain
  6. stir in butter
  7. and set aside.
  8. Combine marinara sauce
  9. spinach
  10. onion
  11. mushrooms
  12. tomato paste
  13. garlic
  14. cayenne
  15. parsley
  16. sea salt
  17. and black pepper in a saucepan. Bring to a simmer
  18. stirring occasionally
  19. while you prepare the cheese mixture.
  20. Combine lump crab
  21. ricotta cheese
  22. mozzarella cheese
  23. 1 cup Parmesan-Romano cheese
  24. eggs
  25. and clam juice together in a large mixing bowl. Blend thoroughly together.
  26. Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti
  27. followed by a layer of cheese mixture. Repeat until ingredients have all been added
  28. making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
  29. Bake
  30. uncovered
  31. in the preheated oven until crab is pink and cheese is melted
  32. about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hr 30 mins

Servings: 10

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