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From the Kitchen of: Tap (Pat Lamb)
An elegant dish with little effort. Layers of spinach, creamy crab sauce and noodles make a light, delicious lasagna.
| 2 | 10oz. | Pkg. Fresh Spinach or 2 12oz frozen pkg |
| 3 | Tbsp. | Butter |
| Salt and Pepper to taste | ||
| dash Nutmeg | ||
| 3 | Tbsp. | Flour |
| 1 1/2 | C. | Milk |
| 6 | oz. can | Crab Meat |
| 1 | Tbsp. | fresh Chopped Dill |
| 6 | oz | Lasagna noodles, cooked |
| 1/2 | c. | grated Swiss Cheese |
Trim and wash spinach. Cook until tender. Drain. Chop and toss with one tablespoon butter. Season to taste with salt, pepper and nutmeg. Set aside. Melt remaining butter in medium saucepan. Add flour and cook, stirring over medium heat for one minute. Off heat, whisk in milk. Return to heat, stirring until smooth and thick. Drain crab and remove stray bits of shell. Add crab meat to sauce with dill. Lightly butter an 3x8 inch (2 liter) shallow baking dish. Layer dish with spinach, crab, then noodles. Repeat and sprinkle with cheese. Cover with foil and bake in 400 degree(200degrees C) oven. Remove foil during last 10 minutes to allow top to brown lightly. Let stand 5 minutes before serving. Serves six