Kitchen Guy's Crabmeat Lasagna Crabmeat sauce: 1 small onion, diced 4 Tbsp. butter 2 tsp. Dried basil 4 Tbsp. flour 2 cups whole milk Salt Pepper 12 oz. Crabmeat The cheese mixture: 1 egg 8 oz. Cream cheese, softened 1 lb. Ricotta cheese 2 Tbsp. parsley, chopped ½ tsp. salt 3 medium tomatoes, sliced thin 1/2 cup Parmesan cheese Here's how to make it: Sauté the onions over medium heat in butter until soft. Stir in the basil and flour. Cook for 2 minutes stirring constantly. Add milk, salt and pepper, stirring until thick and smooth. Cook for 4 to 5 minutes until the consistency is of thick chowder. Remove from the heat and mix in the crab. Set aside. Beat the egg with the cream cheese, then add the ricotta cheese, parsley and salt. Place a layer of noodles in the bottom of a lasagna pan. Spread about half the crabmeat mixture and then top with about half the cheese mixture. Place another layer of noodles and top with the rest of the crabmeat mixture, followed by the rest of the cheese mixture. Top with another layer of lasagna noodles and then spread the tomato slices on top. Sprinkle liberally with the Parmesan cheese and bake in a 350° oven for 45 minutes to an hour until center is hot. Place briefly under the broiler to brown the Parmesan.