Creamy Fontina Crab Lasagna

Creamy Fontina Crab Lasagna


Ingredients List


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.

For filling:

  1. In large bowl, combine ricotta, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and red chile flakes. Mix well. Add kale, basil, parmesan and 2 cups fontina; mix well. Set aside.
  2. Place crab in separate medium bowl. Pick through to remove any pieces of shell. Season crab with additional salt and pepper. Set aside.

For sauce:

  1. In large saucepan over medium heat, melt butter. Add garlic and cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk and increase heat to medium-high, stirring constantly until sauce is thick enough to coat back of spoon. Season with salt and pepper. Remove from heat.
  2. Generously butter 9x13-inch casserole dish. Spread 1/2 cup sauce over bottom of pan. Top with 4 lasagna noodles. Spread 1/3 ricotta mixture over noodles. Top with 1/3 of crab meat and about 3/4 cup sauce. Repeat layers two times. Finish with additional layer of noodles (4 total) and top with remaining sauce and remaining 2 cups fontina. Bake lasagna 1 hour. Remove from oven; set aside at least 10 minutes before serving.
  3. *TIP: Lasagna may be assembled 1 day in advance and refrigerated until ready to bake.
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