This tasty combination works well as first course and you can double it for a main course. The secret is never to let the mixture boil on the stove; the baking fills the air with a delicious scent. Serves 6.
1 8-ounce package dried lasagna (use 9 noodles)
2 teaspoons olive oil
1 onion, peeled and chopped
10 dried porcini mushrooms (or equivalent pieces)
1/3 cup water
1 clove garlic, minced
1/2 cup chicken broth
8 ounces ricotta cheese
1/4 cup sour cream
1 8-ounce jar water-packed artichoke hearts, rinsed and quartered
1/2 pound backfin crabmeat
salt and pepper to taste
1 cup cheddar cheese, grated
6 stalks fresh tarragon, minced
Cook lasagna according to package directions. Place 1 layer of noodles in oiled 9-by-6-inch baking dish. Keep others in water to prevent sticking. Meanwhile, in a 12-inch frying pan, gently fry onion and garlic in olive oil for 8 minutes. In microwave, soften porcinis in 1/3 cup water for 1 minute. Add softened mushrooms and liquid to frying pan. Then add chicken stock, ricotta cheese, sour cream and artichoke hearts. Mix thoroughly but do not boil.
Add crabmeat, mix and warm through. Spread a half-inch layer of crab mixture on bottom layer of lasagna in baking dish. Top with layer of drained noodles, spread crab mixture again, topping all with layer of lasagna. Dust with shredded cheddar cheese and cover with foil. Bake in a 350-degree oven 20 to 25 minutes. Uncover the last 5 minutes and dust again with cheddar. Place under broiler a minute or 2 to crisp the top. Sprinkle fresh tarragon on top and serve.
