Spaghetti Lasagna with a Florentine Crab Filling

Ingredients 0/17

Step 1

Warm your oven to 350°F (175°C) and grease a 9x13-inch baking dish so nothing sticks. Bring a big pot of salted water to a boil and cook the spaghetti until it’s just tender but still has a bit of bite, about 10 minutes. Drain it, toss in some butter, and set it aside for now.

Step 2

While the pasta cooks, mix together the marinara sauce with spinach, chopped onion, mushrooms, tomato paste, garlic, a pinch of cayenne, parsley, salt, and pepper in a saucepan. Let it simmer gently, stirring now and then, so all those flavors meld.

Step 3

In a large bowl, combine the lump crab meat with ricotta, mozzarella, a cup of Parmesan-Romano cheese, eggs, and clam juice. Stir everything well until it’s nicely blended.

Step 4

Now for assembly: spread a thin layer of the sauce on the bottom of your baking dish. Layer some spaghetti over that, then spoon on some of the cheesy crab mixture. Keep layering like this until you’ve used everything, making sure the sauce tops it all off. Sprinkle the top with the remaining Parmesan cheese.

Step 5

Bake it uncovered for about 35 minutes, until the crab turns pink and the cheese is bubbling and melted. Let it sit for 10 minutes before serving so it can set up a bit. Enjoy!