preheat oven while preparing dish.

2 md Sweet corn ears

6 tb Flour

1 lb Fresh spinach; washed,

5 c Milk

And patted dry

1 tb Nutmeg

2 tb Chopped garlic

Salt; to taste

1 lb crabmeat; picked for

Freshly-ground white pepper;

Lasagna pasta -; (4" by 2?)

2 tb Olive oil

2 tb Finely-chopped fresh parsley

4 ounces gorgonzola cheese 4 ounces feta cheese

Instructions

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes whisking in the cheese, then add crabmeat, set aside while warm. Strip corn from husk and set aside. Sprinkle Olive oil in lasagna dish. To assemble, layer the bottom of the dish with lasagna. Then add one layer of spinach and corn. Press down with another layer of lasagna. Add one layer the crab/cheese and repeat with another layer of lasagna, then spinach/corn, another layer of lasagna and then more crab. Repeat until all ingredients are used. In a preheated oven, place dish for 45 minutes at 375?. Garnish with parsley and serve.