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Spaghetti Lasagna Florentine with Crab
Spaghetti Lasagna Florentine with Crab
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Delicious baked spaghetti lasagna Florentine with lump crab, creamy cheese filling, and zesty marinara.
Ingredients:
  • 1 (16 ounce) package spaghetti
  • 1 (28 ounce) jar marinara sauce
  • 2 cups fresh spinach
  • 1 cup chopped onion
  • 1 cup chopped fresh mushrooms
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons minced fresh garlic
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried parsley flakes, or to taste
  • 1 pinch sea salt and ground black pepper to taste
  • 1 pound fresh lump crabmeat
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1.25 cups grated Parmesan-Romano cheese blend, divided
  • 2 large eggs
  • 2 tablespoons clam juice
Instructions:
  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • Boil a pot of salted water. Cook spaghetti until al dente, about 10 minutes. Drain and mix in butter before setting aside.
  • In a saucepan, mix together marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper. Simmer, stirring occasionally, as you prepare the cheese mixture.
  • In a large mixing bowl, mix lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice until well blended.
  • Begin by delicately spreading a thin layer of sauce at the bottom of the pan. Layer spaghetti, then cheese mixture, and continue layering until all ingredients are used, ensuring the sauce forms the top layer. Finish by sprinkling 1/4 cup of Parmesan cheese on top.
  • Place the dish in the oven, uncovered, until the crab turns pink and the cheese is melted, which should take around 35 minutes. Once done, take it out of the oven and allow it to rest for 10 minutes before serving.

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