Crabmeat-and-Spinach Lasagna

Squeeze the dried spinach between paper towels to absorb the extra liquid.
Prepare the noodles according to the package directions; drain and set aside.Melt the butter in a large skillet over medium-high heat; add the celery and the following 3 ingredients. Saute for 4-5 minutes or until the vegetables are tender.Combine the sour cream and the following 4 ingredients in a bowl; add the vegetable mixture and spinach. Add crab meat; stir to combine.Place 3 types of lasagna noodles on the bottom of a lightly oiled 13-inch x 9-inch roasting pan; top with half of the crab meat mixture. Top with half the cheese. Arrange 3 layers of lasagna noodles and the remaining crab meat mixture. Top with the remaining 3 types of lasagna noodles.Cover and bake at 350 ° C for 50 minutes or until fully warmed. Uncover and sprinkle evenly with the remaining 2 cups of cheese. Bake uncovered for 15 minutes or until the cheese is melted. Let stand for 10 minutes before serving. Decorate if desired.Note: For testing purposes only, we used a mixture of mozzarella and provolone in the style of Chef Sargento.