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White Kelp Lasagna with Jonah Crab

White Kelp Lasagna with Jonah Crab
Serves 8


4 oz. basil
Juice of 2 lemon
8 garlic cloves crushed
1 cup Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chili flakes
3/4 cup olive oil plus 2 tablespoons
4 Atlantic Sea Farms kelp cubes
1 lbs. lasagna noodles, cooked
5 oz. baby spinach
1 lb Jonah crab meat
4 cups mozzarella provolone blend shredded
½ cup parsley chopped

Cream Sauce Ingredients:

4 tablespoons unsalted butter
4 tablespoons flour
4 cups half and half
1 cup parmesan shredded


  1. In a food processor add basil, lemon juice, garlic, 1 cup parmesan, salt, pepper, chili flakes, and kelp cubes. Blitz for 10 seconds, add olive oil and blitz for 1 minutes. Taste and adjust seasoning.
  2. Heat a sauce pan over medium heat, then melt butter and stir in flour, pour half and half in thirds. Make sure there’s no lumps. Add parmesan. Bring to a boil and stir occasionally making sure cheese is fully melted.
  3. In a 9 x 13 pan, add a few spoonfuls of cream sauce to bottom of pan and spread evenly across. Then layer a few pieces of lasagna to cover the pan, a layer of pesto, crabmeat, spinach, ¼ cup of sauce and shredded cheese, repeat to the top layer. Pop in oven and reduce heat to 350 F for 30 minutes. Remove from oven and garnish with parsley.
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