Crabmeat-And-Spinach Lasagna

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Southern Living


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9 uncooked lasagna noodles

2 tablespoons butter or margarine

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 red bell pepper, finely chopped

3 garlic cloves, minced

3 (8-ounce) cartons sour cream

1/4 cup chopped fresh basil

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

2 (10-ounce) packages frozen chopped spinach, thawed and well drained

1 pound fresh lump crabmeat, drained

4 cups (16 ounces) shredded mozzarella and provolone cheese, divided

Garnish: fresh basil leaves

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