Crabmeat Lasagna

• 6 uncooked lasagna noodles
• 1/4 cup butter or margarine
• 1 cup shredded carrot
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/3 cup chopped yellow bell pepper
• 1/3 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1 teaspoon coriander seeds, crushed
• 1 (8-ounce) carton plain yogurt
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground nutmeg
• 1 pound fresh lump crabmeat, drained
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded process American cheese

1. Cook noodles according to package directions; drain.
2. Melt butter in a large skillet over medium-high heat; add carrot and next 6 ingredients. Saute 4 to 5 minutes or until vegetables are tender.
3. Combine yogurt and next 4 ingredients in a bowl; stir in vegetable mixture. Add crabmeat; toss.
4. Combine mozzarella and American cheeses.
5. Arrange 3 lasagna noodles in bottom of a lightly greased 13- x 9-inch baking dish; top with half of crabmeat mixture. Sprinkle half of cheese mixture on top. Repeat layers with remaining noodles and crabmeat mixture.
6. Cover and bake at 350u0b0 for 30 minutes or until thoroughly heated. Uncover and sprinkle with remaining cheese mixture. Bake 5 more minutes.

lasagna noodles, butter, carrot, celery, onion, yellow bell pepper, red bell pepper, garlic, coriander seeds, yogurt, fresh cilantro, salt, ground white pepper, ground nutmeg, lump crabmeat, mozzarella cheese, american cheese

Taken from www.myrecipes.com/recipe/crabmeat-lasagna (may not work)