If you can’t find dry cottage cheese, regular cottage cheese will work – just drain it in a large, fine strainer over a bowl. The tomatoes and basil are key ingredients in this Crab Meat lasagna – a match made in Heaven.
Crab Meat Lasagna
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1 lb. lasagna noodles
2 Tb. Olive oil
2 c. crab meat (Krab(R) may be substituted)
2 26 ounce jars of Alfredo sauce
2 c. dry cottage cheese
4 green onions, sliced, including the green tops
2 tsp. Minced garlic
3 medium large leaves fresh basil, coarsely diced
2 Tb. fresh Italian parsley (snip with scissors)
1 6 ounce can of sliced black olives
4 Roma tomatoes, coarsely chopped
1 large yellow sweet bell pepper
3-4 large white mushrooms, sliced
4 small ‘eggs’ fresh Mozzarella cheese, sliced
3/4 c. fresh, shredded Asiago cheese

Cook the noodles in a stockpot, adding the olive oil (this prevents the noodles from sticking together. Drain in a colander and set aside.

Preheat the oven to 350 degrees.

Prepare the veggies while the noodles are cooking. Combine the cottage cheese, green onions, garlic, basil and parsley in a medium bowl. Mix thoroughly.

In another bowl, combine the tomatoes, bell pepper and mushrooms. Drain the olives and add to the mix.

Grease the lasagna pan with olive oil. Set a layer of noodles along the bottom and sides of the pan. Top the noodles with 1/3 of the cottage cheese mix, followed by the veggies, crab meat, and then top it off with 1/3 of the Mozzarella and Asiago. Pour enough of the Alfredo on top of the first layer to moisten the entire layer.

Repeat with another layer of noodles, cottage cheese, veggies, crab meat, cheeses and sauce. You should, when finished, have 3 layers of lasagna, ready to pop in the oven.

Bake for 40 minutes. Let the pan stand while you broil your garlic bread. This Crab Meat lasagna is sure to become a family favorite! Time to eat!

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