Florentine Crab Spaghetti Lasagna Delight

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
• 1 pinch 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 ¼ cups grated Parmesan-Romano cheese blend, divided
• 2 large eggs
• 2 tablespoons clam juice

Step 1

Warm your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil, then cook the spaghetti until it’s tender but still has a bit of bite—about 10 minutes. Drain the pasta, toss it with some butter, and set it aside.

Step 2

While the pasta cooks, combine the marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, salt, and pepper in a saucepan. Let it simmer gently, stirring now and then.

Step 3

In a big bowl, mix together the lump crab, ricotta, mozzarella, a cup of Parmesan-Romano, eggs, and clam juice until everything is well combined.

Step 4

Now for the layering: spread a thin layer of the sauce on the bottom of your baking dish, then add a layer of spaghetti, followed by the cheese and crab mixture. Keep layering everything until you’re out of ingredients, making sure you finish with a layer of sauce on top. Sprinkle the remaining Parmesan cheese over it.

Step 5

Pop the dish into the oven and bake uncovered for about 35 minutes, until the crab turns pink and the cheese is bubbly and melted. Once it’s done, let it rest for 10 minutes before serving. Enjoy!