Crabmeat & Spinach Lasagna

• 9 uncooked lasagna noodles
• 1 tablespoon olive oil
• 12 cup celery, finely chopped
• 12 cup onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 3 (8 ounce) cartons sour cream
• 14 cup fresh basil, chopped
• 1 tablespoon Old Bay Seasoning
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 lb fresh lump crabmeat, drained
• 4 cups shredded mozzarella cheese or 4 cups provolone cheese, divided
• 12 cup breadcrumbs
• fresh basil leaf

1. Cook noodles according to package directions; drain and set aside.
2. Melt butter in a large skillet over medium-high heat; add celery and next 3 ingredients.
3. Saute 4 to 5 minutes or until vegetables are tender.
4. Combine sour cream and next 4 ingredients in a bowl; stir in vegetable mixture and spinach.
5. Add crabmeat; toss.
6. Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9- inch baking dish; top with half of crabmeat mixture.
7. Top with half of cheese.
8. Repeat layers with 3 lasagna noodles and remaining crabmeat mixture.
9. Top with remaining 3 lasagna noodles.
10. Cover and bake at 350 for 50 minutes or until bubbling.
11. Uncover and top evenly with remaining 2 cups cheese and breadcrumbs.
12. Bake, uncovered, 15 minutes or until cheese is melted.
13. Let stand 10 minutes before serving.
14. Garnish with remaining basil.

lasagna noodles, olive oil, celery, onion, red bell pepper, garlic, sour cream, fresh basil, bay seasoning, lump crabmeat, mozzarella cheese, breadcrumbs, fresh basil leaf

Taken from www.food.com/recipe/crabmeat-spinach-lasagna-341228 (may not work)