For filling: In large bowl, combine ricotta, egg, 1/2 teaspoon salt, 1/4
teaspoon pepper and red chile flakes. Mix well. Add kale, basil, parmesan
and 2 cups fontina; mix well. Set aside. Place crab in separate medium bowl.
Pick through to remove any pieces of shell. Season crab with additional salt
and pepper. Set aside.
For sauce: In large saucepan over medium heat, melt butter. Add garlic
and cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk and increase
heat to medium-high, stirring constantly until sauce is thick enough to coat
back of spoon. Season with salt and pepper. Remove from heat.
Generously butter a 9 x 13-inch casserole dish. Spread 1/2 cup sauce
over bottom of pan. Top with 4 lasagna noodles. Spread 1/3 ricotta mixture
over noodles. Top with 1/3 of crab meat and about 3/4 cup sauce. Repeat
layers two times. Finish with additional layer of noodles (4 total) and top
with remaining sauce and remaining 2 cups fontina. Bake lasagna for 1 hour.
Remove from oven; set aside at least 10 minutes before serving.
Yield: 6 to 8 servings
Tip: Lasagna may be assembled 1 day in advance and refrigerated until ready