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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 8 | ||
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Calories: 234 | ||
Calories from Fat: 90 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 47.6mg | 15 % | |
Sodium 748.3mg | 26 % | |
Potassium 873.2mg | 23 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 17.1g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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