Crab and Roasted Pepper Lasagna
20 lasagna noodles
2 large red peppers, thinly sliced
1 large onion, thinly sliced
1 tablespoon olive oil
2 pounds ricotta cheese
1 cup shredded domestic mozzarella
1/2 cup chopped parsley
2 garlic gloves, minced
1 teaspoon nutmeg
salt and pepper, to taste
1/2 cup butter
1/2 cup flour
1 quart half-and-half
1/2 cup dry sherry
1 1/2 pounds lump crab meat
1/2 pound buffalo mozzarella, sliced into thin discs
Preheat oven to 350° F.
Cook lasagna noodles in salted water until they are nearly al dente. Drain and plunge into a bowl of ice water. Saute red peppers and onion in olive oil in fry pan over medium heat, stirring occasionally, until they are wilted, about 10 minutes.
Make cheese mixture by combining ricotta cheese, domestic mozzarella, eggs, parsley, garlic, nutmeg, salt and pepper. Make bechamel sauce by combining butter and flour in a fry pan over medium-low heat. When butter and flour are a smooth paste, or roux, gradually stir in half-and-half and sherry. Whisk together for several minutes till smooth and heated through.
Assemble lasagna in a 9-inch by 13-inch baking pan. Cover bottom of pan with a thin layer of bechamel, and layer on four noodles. Top this with sprinkled layer of cheese mixture, crab, pepper and onions, and douse with more bechamel.
Repeat layering, eventually using all the cheese, crab, pepper and onion, and ending with a layer of noodles. Top this with last bit of bechamel, and then cover all with discs of buffalo mozzarella.
Bake covered with foil for 30 minutes, and uncovered for an additional 15 minutes. Let sit outside oven for 10 minutes before serving.