Prep Time: 25 minutes

Cook Time: 1 hour(s) 10 minutes

Stand: 10 minutes

Yield: Makes 8 servings

Ingredients

• 9  uncooked lasagna noodles
• 2  tablespoons  butter or margarine
• 1/2  cup  finely chopped celery
• 1/2  cup  finely chopped onion
• 1  red bell pepper, finely chopped
• 3  garlic cloves, minced
• 3  (8-ounce) cartons sour cream
• 1/4  cup  chopped fresh basil
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground white pepper
• 1/8  teaspoon  ground nutmeg
• 2  (10-ounce) packages frozen chopped spinach, thawed and well drained
• 1  pound  fresh lump crabmeat, drained
• 4  cups  (16 ounces) shredded mozzarella and provolone cheese, divided
• Garnish: fresh basil leaves

Preparation

Cook noodles according to package directions; drain and set aside.

Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients. Sauté 4 to 5 minutes or until vegetables are tender.

Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach. Add crabmeat; toss.

Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture. Top with half of cheese. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture. Top with remaining 3 lasagna noodles.

Cover and bake at 350° for 50 minutes or until thoroughly heated. Uncover and top evenly with remaining 2 cups cheese. Bake, uncovered, 15 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish, if desired.