THE RECIPE JOURNAL · Main Course
Florentine Crab-Infused Spaghetti Lasagna
This delicious twist on classic lasagna combines tender pasta layers with a rich, creamy spinach and crab filling that’s sure to impress. Perfect for seafood lovers looking to try something comforting and unique!
FROM THE KITCHEN • Florentine Crab-Infused Spaghetti Lasagna
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F and greasing a 9x13-inch baking dish. Next, bring a large pot of salted water to a boil and cook the spaghetti until it’s just tender but still has a bit of bite, about 10 minutes. Drain the pasta, toss it with some butter, and set it aside.
02
Step 2
While the pasta cooks, combine the marinara sauce with spinach, chopped onion, mushrooms, tomato paste, garlic, cayenne, parsley, salt, and pepper in a saucepan. Let it simmer gently, stirring now and then.
03
Step 3
In a big bowl, mix together the lump crab, ricotta, mozzarella, a cup of Parmesan-Romano cheese, eggs, and clam juice until everything is well blended.
04
Step 4
To assemble, spread a thin layer of the sauce on the bottom of your prepared dish. Layer some spaghetti on top, then spoon on some of the cheese and crab mixture. Keep repeating the layers until you’ve used everything up, finishing with a good layer of sauce on top. Sprinkle the remaining Parmesan cheese over it all.
05
Step 5
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. When it’s done, let it rest for about 10 minutes before serving.
Why you’ll love it
This dish combines the rich flavors of crab with creamy spinach and tender pasta layers. It offers a unique twist on traditional lasagna by using spaghetti, creating a light yet satisfying meal. The blend of seafood and greens makes it both comforting and elegant.
How to serve
Serve with a crisp green salad and a squeeze of fresh lemon to brighten the flavors. A glass of chilled white wine, such as Sauvignon Blanc, pairs beautifully with the seafood notes in the dish.
Storage & leftovers
Allow the dish to cool completely before covering it tightly and refrigerating. It will keep well for up to 3 days. Reheat in the oven to maintain the texture, adding a splash of cream or broth if it seems dry.
