2 lbs Margarita® Super Claw Crabmeat
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 a pan and spread 1 cup of the sauce over the bottom of the pan.

Season the Margarita® Super Claw Crabmeat with cayenne pepper, salt, and pepper. Place it over the sauce and sprinkle with Parmesan cheese.

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.