Creamy Havarti-Crab Lasagna

Active Time: 1 hour

Servings: 10-12


  • 2 containers (8 ounces each) Ricotta cheese
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bunch kale, stems removed and cut into thin strips (about 2 cups)
  • 16 ounces Buholzer Brothers Havarti cheese, shredded and divided (4 cups) 
  • 3 ounces Parmesan cheese, grated (1 cup) 
  • 1/4 cup minced fresh basil
  • 1 1/2 pounds lump crabmeat, drained
  • 6 tablespoons butter, cubed
  • 1 garlic clove, minced 
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • 12 oven-ready lasagna noodles


  1. Heat oven to 375°F. 
  2. Combine the ricotta, egg, salt, pepper and red pepper flakes in a large bowl. Stir in the kale, 2 cups havarti, parmesan and basil.
  3. Place crab in another bowl. Lightly season with salt and pepper.
  4. Melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Remove from the heat. Season with salt and pepper to taste.
  5. Spread 1/2 cup sauce in the bottom of a greased 13 x 9-inch baking dish. Layer with three noodles, 1/3 cup ricotta mixture, a third of the crab, 1/3 cup Buholzer Brothers Havarti and 2/3 cup sauce. Repeat layers twice, starting with three noodles. Top with remaining noodles, sauce and Buholzer Brothers Havarti.
  6. Cover dish with greased aluminum foil. Bake for 45 minutes. Uncover; bake for 15 minutes longer or until bubbly and cheese is lightly browned. Let stand for 15 minutes before serving.

© Dairy Famers of Wisconsin

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Buholzer Brothers Havarti

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