Crab Meat Lasagna


1- 13X9 casserole dish
8 ounces lasagna noodles, cooked per package directions
1 pound ricotta cheese, whole, skim OR non-fat
2 eggs
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon dried oregano
salt pepper, to taste
8 ounces mozzarella cheese, shredded
2-6 ounce cans lump crab meat
1/2 cup grated parmesan or roman cheese
1-1/2 cups tomato based pasta sauce, your own or store bought


Preheat oven to 375°F. Dry lasagna noodles with paper towels and set aside. Mix together ricotta cheese, eggs, parsley, oregano, dill, salt pepper to taste. Place a thin layer of pasta sauce on bottom of casserole dish and top this with overlapping lasagna noodles. Place a thin layer of pasta sauce and ricotta mixture. Sprinkle contents of one can of lump crab into ricotta mixture. Top with 1/3 of mozzarella cheese and sprinkle some grated parmesan on top of that. Repeat layer. On top of final layer of noodles place remaining pasta sauce, mozzarella cheese and grated parmesan. Bake loosely covered with foil for approximately 30 minutes. Remove foil and bake for an additional 30 minutes or until hot and bubbly. Serve with green salad and garlic bread.