Crab Lasagna With Roasted Fennel Recipe
Servings: 8
Ingredients
- 2 1/4 lb fennel
- 2 lrg onions thinly sliced
- 12 ounce mushrooms sliced
- 2 c. low-sodium chicken broth
- 2 c. nonfat or possibly lowfat lowfat milk
- 1/4 c. dry sherry
- 1/4 c. cornstarch mixed with 1/3 c. cool water
- 2 c. shredded fontina cheese (about 8 ounce.)
- 8 ounce dry lasagna noodles cooked, liquid removed and blotted dry
- 3/4 lb cooked crab meat (3/4 to 1)
Directions
- Cut feathery tops from fennel; set aside. Cut root ends and any bruised spots from fennel heads; then thinly slice fennel crosswise. In a 12 by 14 inch roasting pan, mix sliced fennel, onions, and mushrooms. Bake, uncovered, in a 475 degree oven, stirring occasionally, till browned bits form on pan bottom (about 45 min).
- Add in 1/2 c. of the broth to pan; stir to loosen browned bits. Continue to bake till browned bits form in pan again (about 20 more min). Add in 1/2 c. more broth and stir to loosen browned bits; continue to bake till vegetables are well browned (about 20 more min). Add in 1/2 c. more broth, stir to loosen browned bits, and keep hot.
- Mince sufficient of the reserved fennel tops to make 1/4 c.. In a wide frying pan, combine chopped fennel, remaining 1/2 c. broth, lowfat milk, and sherry. Bring to a boil. Stir in cornstarch mix; bring to a boil, stirring. Remove from heat. Add in 1 c. of the cheese, stir till smooth, and keep warm.
- Cover bottom of a 9 by 13 inch baking dish with a third of the lasagna noodles. Spread with all the vegetables and half the sauce. Cover with half the remaining noodles; top with all the crab and all but 1/2 c. of the remaining sauce. Cover with remaining noodles; top with remaining 1/2 c. sauce and remaining 1 c. cheese.
- Bake in a 450 degree oven till sauce is bubbly (about 10 min); then broil 4 to 6 inches below heat till cheese is browned (about 4 min). Let stand for 5 min before serving.
- NOTES : Makes 6-8 Servings Kristin: MC comes up with a slightly different NA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 86 | 24% |
| Total Fat 9.86g | 12% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 669mg | 28% |
| Potassium 882mg | 25% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.06g | 5% |
| Protein 24.46g | 39% |
