Crab and Boursin Spring Lasagna May 16, 2011Posted by Angela @ Making Food for Friends in dinner, fish, good for a group.
Tags: cooking, recipe
A week before Mother’s Day, I started thinking about what to make for our now-annual family get-together at our house. For the past few years, both Ryan’s family and my family have come over for a Mother’s Day dinner, and I wanted to make something that we haven’t made before, something that would please everyone, and something that would make enough for ten people to eat. I think the past few years we made salmon one year, spinach artichoke pies another, and enchiladas for some other family gathering, but no lasagna or pasta dishes.
I remembered seeing a segment on the news a while back where a chef from 24 Grille in Detroit made a seemingly easy-to-make crab lasagna roll-up. I googled it, and came across this recipe and video. If you read the recipe and watch the video, you’ll notice that the way the recipe is written up is not at all like it is done in the video. I debated for a day or two whether I should scrimmage the recipe before making it on Mother’s Day but ultimately decided not to, because it makes a lot of food and Ryan would be the only one eating it. How hard could it be, right? I even had a video to follow!
Well…it didn’t turn out like the roll-ups in the video. I went from Plan A to Plan oh-my-god-what-am-I-going-to-do and feared I might have to go to Plan order-a-pizza. But in the end, it all turned out!! And it turned out great! I ended up making a big pan of lasagna, and used no-boil lasagna noodles instead of the pre-boiled ones. It looked realllllly soupy before it went into the oven, and I was SURE we’d be eating Hot-and-Ready pizzas for dinner, but somehow, miraculously, it all turned out. I think it was the use of the no-boil noodles. They soaked up a lot of the excess moisture as the lasagna baked and it was set up perfectly when it was time for it to come out of the oven.
Oh, a note—I made a mini vegetarian version of this for myself at the same time. I mixed a portion of the cooked vegetables described below with boursin cheese, and layered the veggies and boursin alternately with sauce and noodles, and topped it all with cheese before baking.
Crab and Boursin Spring Lasagna
1 1/2 pounds (or about 22-24 ounces) of crab meat
16 ounces Boursin cheese
Sprinkle of Old Bay seasoning
1 bunch asparagus, cut into 1/2-inch segments
3 medium carrots, peeled and cut into 1/2-inch segments
2 zucchini, diced
1 tsp basil
1 tsp thyme
Salt and pepper
24 ounces marinara sauce
1 1/2 cups Italian blend shredded cheese
1 package Barilla no-boil lasagna noodles
Chop the asparagus, carrots, and zucchini into 1/2-inch segments. Heat a little olive oil in a saute pan, and cook the veggies, basil, thyme, and a little salt and peper over medium heat until tender-crisp. Remove from the heat and set aside while you get the crab ready.
In a small sauce pan, melt the boursin over low heat, stirring frequently. You don’t want it to be liquidy, but soft enough to make it easily spreadable.
Meanwhile, in yet another pan (or the veggie one cleaned out), heat a little olive oil. Drain the crab (if necessary) and cook in the olive oil for about 5-7 minutes. Sprinkle in some Old Bay seasoning. When the boursin cheese is sufficiently melted, stir the crab into the cheese.
Prep a 9 x 13 lasagna pan by spraying it lightly with oil. Spread 1/2 cup marinara on the bottom. Layer your first layer of noodles on top of the marinara. Spread a layer of crab/boursin on top of that. Top with half of the veggies, some sauce, and then another layer of noodles. Repeat by spreading the crab/boursin on top of the noodles, sprinkling the remaining veggies on top of that, layering another layer of noodles, topping THOSE noodles with sauce, and finally, sprinkling the shredded Italian blend cheese on top.
Bake at 375 degrees for about 45 minutes. Watch to see when the cheese is nicely browned, it should be done then. Remove from the oven and let it rest at least 10 minutes to allow it to set.