Spaghetti Lasagna Florentine with Crab

"A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce."

  • Prep time: 30 Minutes
  • Cook time: 50 Minutes
  • Ready in 1 Hour 30 Minutes

Ingredients

  • 1 (16 ounce) package spaghetti
  • 2 tablespoons butter
  • 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
  • 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 1/4 cups grated Parmesan-Romano cheese blend, divided
  • 2 large eggs
  • 2 tablespoons clam juice

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
  • Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
  • Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
  • Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
  • Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

Nutritional Information

  • Total Fat: : 17g
  • Saturated Fat: : 17g
  • Sodium: : 17g
  • Potassium: : 17g
  • Total Carbohydrates: : 17g
  • Dietary Fiber: : 17g
  • Protein: : 17g
  • Sugars: : 17g
  • Vitamin C: : 17g
  • Iron: : 17g
  • Niacin: : 17g
  • Magnesium: : 17g

Footnotes