Food Recipe

5-Cheese Crab Lasagna With Roasted Garlic and Vegetables

There are certain dishes that, with a single whiff, transport me back to cherished moments. This 5-Cheese Crab Lasagna is one of them. I remember the first time I made it for a special occasion – the house filled with the warm, intoxicating aroma of roasting garlic and simmering sauce, the anticipation building with each step. It was a symphony of flavors and textures, a dish that felt both elegant enough for company and deeply comforting. The subtle sweetness of roasted peppers and tomatoes, the delicate richness of crab, all enveloped in a velvety five-cheese sauce – it was pure culinary magic, and it quickly became a family favorite, a testament to how simple, high-quality ingredients, treated with care, can create something truly extraordinary.

Recipe Overview

Prep Time: 2 hours 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 3 hours 20 minutes
Servings: 12
Yield: 1 9×13 inch lasagna
Dietary Type: Contains Dairy, Seafood

Ingredients

For Roasting & Lasagna Layers:

3 heads garlic
3 tablespoons extra virgin olive oil, plus 2 teaspoons extra virgin olive oil, divided
1/4 cup dry white wine, plus 2 teaspoons dry white wine, divided
2 bunches fresh asparagus (30-40 spears)
Cooking spray (such as Pam)
Garlic salt
Salt & freshly ground black pepper, to taste, divided
3 red bell peppers (sweet)
3 tablespoons finely chopped fresh basil, divided
8 ounces dry lasagna noodles
8 roma tomatoes
1 1/2 teaspoons dried oregano
1/2 cup grated parmesan-romano cheese mix, plus 2 tablespoons grated parmesan-romano cheese mix, divided

For the Sauce:

3 tablespoons butter
1 cup finely minced sweet onion (such as Vidalia)
5 tablespoons flour
2 cups fat-free half-and-half
1/2 lb whole milk ricotta cheese
3/4 – 1 lb canned white crab meat, flaked
1/2 lemon, juice of
1/4 teaspoon Old Bay Seasoning

For Assembly & Topping:

1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese)
1/2 lb havarti with dill
1/2 lb fontina

Equipment Needed

Aluminum foil
Sheet pans (preferably with rims)
Large bowl
Medium bowl
9×13 inch baking dish
Large nonstick skillet
Whisk
Tongs
Sharp knife

Instructions

The creation of this magnificent lasagna is a thoughtful process, a culinary journey that builds layers of flavor and texture. While the ingredient list might seem extensive, each component plays a vital role, and the preparation is broken down into manageable, satisfying steps.

Roast Garlic

Begin by preheating your oven to 375 degrees F, with the oven rack positioned on the second notch from the heating element. Take the heads of garlic, carefully slice off their tops to expose the cloves, and discard the excess outer skin. Place each garlic head on a separate piece of aluminum foil. Drizzle about 1 teaspoon of extra virgin olive oil over the exposed garlic cloves. Fold up the edges of the foil to create a packet, adding 2 teaspoons of dry white wine to the bottom of each packet. Seal the foil packets tightly and place them in the preheated oven. Bake for 40-45 minutes, or until the garlic cloves are tender when pierced with a fork. Carefully open the packets, allowing the fragrant steam to escape, and set aside to cool. You’ll want to enjoy the glorious aroma that fills your kitchen!

Roast Asparagus

Increase the oven temperature to 400 degrees F. For the asparagus, hold each spear at its ends and gently bend it; it will snap naturally at the point where the woody end begins. Discard these tough ends (or save them for making soup stock). If the spears have any tough outer leaves, gently pare them away, leaving the tender tips intact. Soak the prepared asparagus in cold water for 10 minutes. While the asparagus is soaking, spray two cookie sheets, preferably those with rims, with cooking spray. Rinse the asparagus spears twice and drain them thoroughly. Blot them completely dry with paper towels. Place the dried asparagus in a large bowl. Drizzle 2 tablespoons of extra virgin olive oil over the asparagus. Sprinkle with garlic salt and salt & freshly ground black pepper to taste. Toss to ensure each spear is evenly coated. Remove the asparagus from the bowl, allowing any excess oil to drip back into the bowl, and arrange them in a single layer on the prepared cookie sheets. Set the bowl aside, as it will be used again. Roast the asparagus for 8 minutes, or until it is bright green and crisp-tender. Transfer the roasted asparagus to a plate, cover lightly with foil, and set aside.

Roast Peppers

Turn on your oven’s broiler. Cut the red bell peppers in half vertically, slicing through the stems. Rinse them thoroughly, removing all seeds, stems, and the soft white inner parts. Blot the pepper halves dry with a paper towel. Place the pepper halves, cut-side down, on one of the previously used cookie sheets. Broil for 5 minutes. Then, carefully turn the cookie sheet around 180 degrees and broil for an additional 5-7 minutes, or until the pepper skins are about three-quarters blackened. Turn off the broiler. Transfer the hot peppers to a second bowl and cover it tightly with foil or plastic wrap. Let them rest for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil for cooking the lasagna noodles according to package directions.

After the 10-minute resting period, when the peppers are cool enough to handle, peel off their skins with your fingers. Cut the peeled peppers into strips and place them in the bowl that was set aside earlier, which should still contain some of the reserved olive oil and basil. Add 2 tablespoons of finely chopped fresh basil to this bowl. Toss the pepper strips to coat them in the oil and basil. Remove the strips to a plate, allowing any excess oil to drip back into the bowl. Cover lightly with foil and set aside. Note that there should be a little olive oil and basil left in the bowl; set this bowl aside.

Cook Noodles

Once the water is boiling, add the lasagna noodles and cook them according to the package instructions. While the noodles are cooking, lay out two sheets of aluminum foil, each about the size of a cookie sheet, on your countertop or a clean table. Spray the foil sheets with cooking spray. When the noodles are cooked al dente, drain them and carefully remove them with tongs. Lay the noodles out on the prepared foil sheets, side by side, ensuring they are not touching. Spray the tops of the noodles with cooking spray. Set aside.

Roast Tomatoes

Turn the broiler back on. Spray the cookie sheet used for the peppers with more cooking spray. Wash the roma tomatoes and cut them in half lengthwise. Remove any unpleasant white or yellow inner parts. Place the halved tomatoes in the bowl with the leftover olive oil and basil. Add 1 teaspoon of extra virgin olive oil, 1 1/2 teaspoons of dried oregano, and 1 tablespoon of finely chopped fresh basil to the bowl. Toss the tomatoes to coat them evenly. Arrange the tomatoes on the cookie sheet, cut-side up. Sprinkle them with salt and pepper, and drizzle any remaining oil and seasoning mixture over the top. Sprinkle 2 tablespoons of grated parmesan-romano cheese mix over the tomatoes. Broil for 4 minutes. Carefully rotate the cookie sheets 180 degrees and broil for another 4 minutes, or until the tomatoes are quite soft and the cheese is golden brown. If desired, peel off any loose skins from the tomatoes. Set the sheets of tomatoes aside to cool.

Make Sauce

Melt 3 tablespoons of butter with 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium-low heat. Add the finely minced sweet onion and sprinkle it lightly with salt. Sauté for 5-8 minutes, or until the onion has softened. Turn the heat down to low. Squeeze the roasted garlic cloves from their skins directly into the skillet. Stir well, mashing any whole cloves with the back of a spoon. Sprinkle with salt and cook for 2-3 minutes, stirring occasionally.

Add 5 tablespoons of flour to the skillet and return the heat to medium-low. Stirring constantly, cook for 4-5 minutes, spreading the mixture out with the back of a spoon. It should resemble a slightly wet, uniformly golden paste. If it begins to get dark spots, turn down the heat; if nothing seems to be happening, turn the heat up slightly. Add 1/4 cup of dry white wine and continue stirring for 1 minute, or until the wine has mostly evaporated.

Remove the skillet from the heat and whisk in 2 cups of fat-free half-and-half. Return the skillet to the heat and bring the mixture to a simmer, whisking constantly. You can turn the heat up to medium if necessary. Turn the heat back down to low and simmer for 5 minutes, stirring frequently during the first minute or two, and occasionally thereafter. The sauce should have noticeably thickened by the end of this simmering period.

Turn off the heat. Stir in the whole milk ricotta cheese, the flaked white crab meat, and the juice of 1/2 lemon. Stir very well to combine. Taste the sauce and adjust for salt if necessary. Set the sauce aside.

Assemble Lasagna

Preheat your oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with cooking spray.
Arrange one-quarter of the cooked lasagna noodles (3 noodles) on the bottom of the prepared baking dish. Top the noodles with one-quarter of the prepared sauce. Arrange the roasted tomatoes on top of the sauce. Top the tomatoes with sliced provolone cheese to cover.

Add a second layer of 3 lasagna noodles. Press down gently but firmly. Add another quarter of the sauce. Arrange half of the roasted asparagus spears on top of the sauce. Choose the less visually appealing spears for this layer, as the more attractive ones will go on top. Top the asparagus with sliced havarti with dill.

Add a third layer of 3 lasagna noodles. Press down gently but firmly. Top with another quarter of the sauce (this will be half of the remaining sauce). Arrange the roasted red bell pepper strips on top of this sauce. Cover the peppers with sliced fontina cheese.

Add the final layer of 3 lasagna noodles. Press down gently and firmly. Top with the remaining sauce. Arrange the rest of the roasted asparagus spears on top of the sauce, arranging them nicely in two rows. Sprinkle the asparagus with 1 tablespoon of finely chopped fresh basil. Top with 1/2 cup of grated parmesan-romano cheese mix. Sprinkle the top with Old Bay Seasoning and spray lightly with cooking spray.

Cover the baking dish tightly with foil. Refrigerate overnight to allow the flavors to meld.

Bake Lasagna

Preheat your oven to 350 degrees F.
Bake the lasagna, still covered with foil, for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the edges are bubbly and slightly browned, and the parmesan-romano cheese on top is golden brown.

If you are cooking the lasagna immediately rather than refrigerating it overnight, bake it covered for 20 minutes and uncovered for 10-15 minutes, or until done.

Allow the lasagna to rest for a few minutes before cutting. Use a sharp knife to cut through the layers and pierce the asparagus spears. Serve hot.

Expert Tips & Tricks

Make-Ahead Marvel: This lasagna is a dream for make-ahead meals. Assembling it the day before and refrigerating it allows the flavors to deepen and meld beautifully, making the final bake even more delicious. Just be sure to adjust the initial covered baking time slightly if baking from cold.
Garlic Roasting Perfection: Don’t rush the garlic roasting process. Tender, sweet roasted garlic is key to the sauce’s depth. If you find your garlic isn’t soft enough after 45 minutes, give it a few extra minutes.
Asparagus Prep: Snapping the asparagus spears ensures you’re only using the tender parts. The soaking step is a chef’s trick to ensure even cooking without overcooking.
Noodle Handling: Laying out the cooked noodles on sprayed foil prevents them from sticking together. This makes assembly much cleaner and easier.
Cheese Choices: While specific cheeses are recommended for their melting qualities and flavor profiles, don’t be afraid to experiment with similar mild, creamy cheeses if you can’t find the exact ones. The goal is a harmonious blend of flavors.

Serving & Storage Suggestions

This 5-Cheese Crab Lasagna is a showstopper on its own. Serve generous portions, ensuring each slice gets a bit of everything – the rich sauce, the delicate crab, the tender vegetables, and the creamy cheese layers. A simple green salad with a light vinaigrette makes a perfect accompaniment, offering a refreshing counterpoint to the lasagna’s richness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, individual portions can be gently warmed in the microwave or a small ovenproof dish covered with foil at 350°F until heated through. For larger portions, a similar reheating method in the oven is recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	442.8 kcal
Calories from Fat	208 kcal
Total Fat	23.2 g	35%
Saturated Fat	12.1 g	60%
Cholesterol	72.5 mg	24%
Sodium	801 mg	33%
Total Carbohydrate	33 g	10%
Dietary Fiber	3.1 g	12%
Sugars	6.8 g	27%
Protein	25.3 g	50%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

Seafood Swap: While crab is divine here, you could experiment with a mix of other delicate seafood like cooked shrimp (chopped) or lobster meat for a luxurious twist.
Vegetable Variety: Feel free to adapt the vegetables based on seasonality or your preference. Thinly sliced zucchini, sautéed mushrooms, or even finely chopped spinach wilted into the sauce can be delightful additions.
Spice Level: For those who enjoy a touch of heat, a pinch of red pepper flakes added to the sauce will provide a subtle warmth.
Ricotta Alternative: If ricotta is not your preference, a smooth béchamel sauce can be used as a substitute for some of the creaminess, though it will alter the classic ricotta texture.

FAQs

Q: Can I make this lasagna ahead of time?
A: Absolutely! This lasagna is designed to be made ahead. Assemble it completely, cover it tightly, and refrigerate overnight before baking.

Q: What kind of white wine is best for roasting the garlic?
A: A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. Avoid sweet wines, as they will alter the flavor profile of the roasted garlic.

Q: My asparagus seems too thick. How can I ensure it cooks through?
A: If your asparagus spears are particularly thick, you can blanch them in boiling water for 1-2 minutes before roasting to ensure they are tender.

Q: Can I freeze this lasagna?
A: While it’s best enjoyed fresh or made ahead, you can freeze the unbaked lasagna. Thaw it completely in the refrigerator overnight before baking, and adjust the baking time accordingly (you may need to bake it covered for longer).

Q: The recipe mentions roped provolone. What’s the difference, and what if I can’t find it?
A: Roped provolone is a type of aged provolone with a more robust flavor. If you can’t find it, a good quality mild provolone cheese or even a creamy mozzarella will work well as a substitute.

Final Thoughts

This 5-Cheese Crab Lasagna is more than just a recipe; it’s an invitation to create a memorable culinary experience. It’s a dish that speaks of care, generosity, and the sheer joy of sharing delicious food with loved ones. Take your time with each step, savor the aromas that fill your kitchen, and anticipate the moment of pure delight when you serve this masterpiece. I encourage you to try it for your next special gathering or simply when you crave an exquisite taste of comfort. Pair it with a crisp, unoaked Chardonnay or a light-bodied Pinot Noir for a truly harmonious dining experience. I’m eager to hear about your creations!

5-Cheese Crab Lasagna With Roasted Garlic and Vegetables Recipe