2 lbs Super Claw crab meat
1 ltr bechamel sauce
1/2 lb fresh spinach, cleaned, stemmed & cut into thin strips
8 oz Parmigiano Reggiano, grated
8 oz Mozzarella cheese, grated
2 cups Ricotta cheese
1/2 lb fresh pasta sheets
2 teaspoons garlic, chopped
Truffle oil, for serving (optional)
Cayenne Pepper
Salt and pepper
1 egg
In a mixing bowl, combine the egg, garlic, ricotta and mozzarella cheese. Season with salt and pepper - mix well and set aside.
With another mixing bowl, combine the bechamel sauce with the spinach. Set aside. Grease an 8x8x2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the Super Claw crab meat with cayenne pepper, salt, and pepper. Place 1/4 of the crab meat over the sauce. Sprinkle the Parmesan cheese over the crab meat.
Cover the cheese with a sheet of fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden - about 45 minutes. Remove from the oven and let it cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.