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The Mexican Lasagna with Crab

Here is a recipe for mexican crab lasagna, a taste not many people have tried, innovative and very good! 


1/2 pound of ricotta cheese,
1/2 pound of grated Gruyère cheese,
400 grams of crab leg meat,
2 cups of 15% cream,
1 pound package lasagna noodles,
4 tablespoons of butter.
1 egg


In a pot we boil the lasagna pasta and cook them as specified on the package instructions; or actually a little less boiling time as the pasta
will continue its cooking in the oven later on.
Strain the lasagna noodles in a colander; lay them out on a plate, coat them with oil so they wont stick to one another.
Next, in a kitchen bowl we mix thoroughly the crab leg meat and half the Gruyère cheese until they are well blended together.
In another kitchen bowl we pour in the 15% cream and the ricotta cheese, and we mix in the egg; mix everything well again and add it to the rest of crab and cheese. Choose a deep enough lasagna pan, spread some of the sauce at the bottom of the pan, lay down one layer of lasagna noodles; spread another to cover the lasagna pasta, then spread more cheese/crab mixture and we repeat the process until we use up all of the ingredients, ending with the last layer of noodles covered with sauce.
Sprinkle the grated Gruyère cheese on top.
Next preheat the oven to 375° F. When we are done arranging the lasagna layers and that we have sprinkled the last of the Gruyère cheese,
we put the lasagna in the oven to bake.
Bake the lasagna for 30 minutes.
Once ready, allow the lasagna to cool down for 20 minutes before serving.

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