Creamy Fontina-Crab Lasagna

Wisconsin Cheese Creamy Fontina-Crab Lasagna Recipe
Active Time
1 Hour



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina, Parmesan or Ricotta can be used in this recipe.


  1. Heat oven to 375°F.
  2. Combine the ricotta, egg, salt, pepper and red pepper flakes in a large bowl. Stir in the kale, 2 cups fontina, parmesan and basil.
  3. Place crab in another bowl. Lightly season with salt and pepper.
  4. Melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Remove from the heat. Season with salt and pepper to taste.
  5. Spread 1/2 cup sauce into the bottom of a greased 13 x 9-inch baking dish. Layer with three noodles, 1/3 cup ricotta mixture, a third of the crab, 1/3 cup fontina and 2/3 cup sauce. Repeat layers twice, starting with three noodles. Top with remaining noodles, sauce and fontina.
  6. Cover dish with greased aluminum foil. Bake for 45 minutes. Uncover; bake for 15 minutes longer or until bubbly and cheese is lightly browned. Let stand for 15 minutes before serving.

Recipe Tips

One 12-ounce box of oven-ready lasagna noodles yields 15 noodles.| Make-ahead tip: This lasagna could be prepared a day ahead. Cool; cover and refrigerate overnight. Remove from refrigerator 40 minutes before baking. Bake as directed.
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