Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roast Garlic: Place oven rack on second notch (about 6 inches from heating element). | 2. Turn oven to 375 degrees F. | 3. Cut tops off of the heads of garlic and discard excess skin. | 4. Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops. | 5. Fold up edges of foil and add 2 tsp white wine to the bottom. | 6. Seal packet tightly and place in oven. | 7. Bake 40-45 minutes or until garlic is tender when pierced. | 8. Open packet carefully to let cool and set aside (and enjoy the glorious aroma!). | 9. Roast Asparagus: Turn up heat to 400 degrees F. | 10. Holding at the end, gently bend each asparagus spear and snap off where it gives naturally. | 11. Discard ends (or save for soup). | 12. Pare leaves from stalks, leaving the tips intact. | 13. Soak asparagus in cold water for 10 minutes. | 14. Spray two cookie sheets (preferably with rims) with cooking spray. | 15. Rinse asparagus twice and drain. | 16. Blot dry with paper towels. | 17. Place in a large bowl. | 18. Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper. | 19. Toss to coat. | 20. Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets. | 21. Set bowl aside. | 22. Roast asparagus 8 minutes or until bright green and crisp-tender. | 23. Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside. | 24. Roast Peppers: Turn on broiler. | 25. Cut peppers in half vertically through the stems. | 26. Rinse and remove seeds, stems and soft white inner parts. | 27. Blot dry with a paper towel. | 28. Place peppers on one of the previously used cookie sheets, cut-side down. | 29. Broil 5 minutes. | 30. Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened. | 31. Turn off broiler. | 32. Remove peppers to a second bowl and cover tightly with foil or plastic wrap. | 33. Let rest 10 minutes. | 34. Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions). | 35. After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers. | 36. Cut peppers into strips and place in the bowl with the leftover olive oil. | 37. Add 2 Tbsp finely chopped fresh basil to the bowl. | 38. Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl. | 39. Cover lightly with foil and set aside. | 40. There should be a little olive oil and basil left in the bowl; set bowl aside. | 41. Cook Noodles: When water is boiling, add noodles and cook according to package directions. | 42. Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top. | 43. Spray foil with cooking spray. | 44. When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching. | 45. Spray tops of noodles with cooking spray. | 46. Set aside. | 47. Roast Tomatoes: Turn broiler back on. | 48. Spray the cookie sheet used for the peppers with more cooking spray. | 49. Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts. | 50. Place tomatoes in bowl with the leftover olive oil. | 51. Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl. | 52. Toss tomatoes to coat. | 53. Arrange on cookie sheets, cut-side up. | 54. Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes. | 55. Sprinkle with 2 Tbsp grated parmesan-romano cheese. | 56. Broil 4 minutes. | 57. Carefully rotate cookie sheets 180 degrees. | 58. Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown. | 59. Peel off loose skins, if desired. | 60. Set sheets of tomatoes aside to cool. | 61. Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low. | 62. Add onion and sprinkle lightly with salt. | 63. Saute 5-8 minutes or until softened. | 64. Turn down heat to low. | 65. Squeeze roasted garlic from individual cloves into skillet. | 66. Stir well, mashing any whole cloves with back of spoon. | 67. Sprinkle with salt and cook 2-3 minutes, stirring occasionally. | 68. Add 5 Tbsp flour and return heat to medium low. | 69. Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste – turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening). | 70. Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared. | 71. Remove skillet from heat and whisk in 2 cups fat-free half-and-half. | 72. Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary). | 73. Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end). | 74. Turn off heat. | 75. Add ricotta, crab, and lemon juice. | 76. Stir very well. | 77. Taste for salt and adjust if necessary. | 78. Set aside. | 79. Assemble Lasagna: Spray a 9X13 baking dish with cooking spray. | 80. Arrange ¼ of noodles (3 noodles) on bottom of pan. | 81. Top noodles with ¼ of sauce. | 82. Arrange tomatoes on top of sauce. | 83. Top tomatoes with provel to cover. | 84. Add a second layer of 3 noodles. | 85. Press down gently but firmly. | 86. Add another ¼ of sauce. | 87. Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise. | 88. Choose the less beautiful spears (the rest will go on top). | 89. Top asparagus with sliced havarti with dill. | 90. Add a third layer of 3 noodles. | 91. Press down gently but firmly. | 92. Top with ¼ of sauce (half of remaining sauce). | 93. Arrange peppers on top of sauce. | 94. Cover peppers with sliced fontina. | 95. Add the last layer of 3 noodles. | 96. Press down gently and firmly. | 97. Top with remaining sauce. | 98. Top sauce with the rest of the asparagus, nicely arranged in two rows. | 99. Sprinkle asparagus with 1 Tbsp finely chopped fresh basil. | 100. Top with ½ cup grated parmesan-romano cheese. | 101. Sprinkle with Old Bay seasoning and spray with cooking spray. | 102. Cover with foil and refrigerate overnight. | 103. Bake Lasagna: Preheat oven to 350 degrees F. | 104. Bake lasagna, still covered with foil, for 30 minutes. | 105. Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown. | 106. If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done. | 107. Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	3	heads		-	-	-	-
extra virgin olive oil	3	tablespoons		201.7333	0.0	44.88	1.1333
extra virgin olive oil	2	teaspoons	divided	201.7333	0.0	44.88	1.1333
white wine	1/4	cup		-	-	-	-
white wine	2	teaspoons	divided	201.7333	0.0	44.88	1.1333
asparagus	2	bunches		-	-	-	-
cooking spray				-	-	-	-
garlic salt				201.7333	0.0	44.88	1.1333
salt black pepper			ground divided	201.7333	0.0	44.88	1.1333
red bell pepper	3			201.7333	0.0	44.88	1.1333
basil	3	tablespoons	chopped divided	1.8285	0.2107	0.2504	0.0509
lasagna noodle	8	ounces		201.7333	0.0	44.88	1.1333
rom tomato	8			201.7333	0.0	44.88	1.1333
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
parmesan romano cheese mix	1/2	cup	grated	201.7333	0.0	44.88	1.1333
parmesan romano cheese mix	2	tablespoons	grated divided	201.7333	0.0	44.88	1.1333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1	cup	minced sweet	64.0	14.944	1.76	0.16
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
half	2	cups	fat free	-	-	-	-
milk ricotta cheese	1/2	lb		394.6258	6.8946	25.5373	29.4382
white crab meat	3/4 - 1	lb	canned flaked	201.7333	0.0	44.88	1.1333
lemon	1/2			0.6404	0.2058	0.0243	0.0066
provolone cheese	1/2		roped	49.14	0.2996	3.5812	3.7268
havarti dill	1/2			201.7333	0.0	44.88	1.1333
fontina	1/2			256.74	1.023	16.896	20.5524
bay seasoning	1/4	teaspoon	old	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.