This creamy and flavorful dish combines tender crab meat with fresh spinach and layers of perfectly cooked spaghetti for a delightful twist on traditional lasagna. It’s a comforting meal that’s sure to impress your family and friends.
Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil, then cook the spaghetti until it’s tender but still has a bit of bite—about 10 minutes. Drain the pasta, toss it with some butter, and set it aside.
While the pasta cooks, combine the marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, salt, and pepper in a saucepan. Let it simmer gently, stirring now and then.
In a big bowl, mix together the lump crab, ricotta, mozzarella, a cup of Parmesan-Romano, eggs, and clam juice until everything is well combined.
Now for the layering: spread a thin layer of the sauce on the bottom of your baking dish, then add a layer of spaghetti, followed by the cheese and crab mixture. Keep layering everything until you’re out of ingredients, making sure you finish with a layer of sauce on top. Sprinkle the remaining Parmesan cheese over it.
Pop the dish into the oven and bake uncovered for about 35 minutes, until the crab turns pink and the cheese is bubbly and melted. Once it’s done, let it rest for 10 minutes before serving. Enjoy!
- Use fresh spinach for the best flavor, but frozen can work if well drained.
- Make sure to drain excess liquid from the ricotta mixture to avoid a watery lasagna.
- Cook the pasta sheets just until al dente, as they will continue to cook in the oven.
This dish combines the rich flavors of creamy spinach and tender crab with the comforting texture of pasta. It offers a unique twist on traditional lasagna, making it both elegant and satisfying. Perfect for seafood lovers looking for something special.
Serve this dish with a light green salad dressed with lemon vinaigrette to balance the richness. A crisp white wine or sparkling water with a slice of lemon pairs wonderfully. Garnish with fresh parsley or basil for added color and freshness.
Allow the dish to cool completely before covering and refrigerating. It will keep well for up to 3 days. To reheat, cover with foil and bake at a low temperature until warmed through. You can also freeze portions for up to 2 months; thaw overnight before reheating.
