Creamy Crab and Kale Lasagna

• 1½ pounds lump crabmeat, drained and chopped

• 2 tablespoons olive oil

• ½ medium onion, diced

• 2 garlic cloves, minced

• 4 tablespoons flour

• 3 cups milk

• 1 cup chicken broth

• ½ teaspoon salt

• 1 teaspoon freshly ground black pepper

• 15 ounces low-fat ricotta cheese

• ½ cup grated Parmesan cheese

• 1 egg

• 1 bunch baby kale, chopped

• ½ teaspoon crushed red pepper flakes

• 12 oven-ready lasagna noodles (or cook according to instructions)

• 12 ounces shredded mozzarella cheese

• ¼ cup parsley, chopped (optional)

1. Preheat oven to 375 F.

2. Heat olive oil over medium heat in a pan; cook about 2-3 minutes or until soft. Add garlic and cook another 1-2 minutes, until fragrant. Stir in flour; cook and whisk until the mixture starts to thicken and bubble. Gradually add in milk, broth, salt and pepper. Heat to boiling; whisk and set sauce aside.

3. In a mixing bowl, combine ricotta, Parmesan, egg, kale and red pepper flakes. Fold in crabmeat; mix gently to combine.

4. Spray a 13- x 9-inch baking dish with nonstick spray. Spread ½ cup sauce on bottom of baking dish. Layer with 4 noodles, 1/3 cup ricotta mixture, ¼ of the mozzarella cheese and ½ cup sauce. Repeat layers twice, starting with noodles, followed by ricotta mixture and then sauce. Top with remaining mozzarella cheese and parsley, if desired.

5. Cover dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes or until cheese is bubbly and lightly browned. Let stand for 10 minutes before serving.

Total Time: 1 hr 20 min    Servings: 8

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