Crab Lasagne

From Sula Keeling in the Lewiston Morning Tribune, ca 1980
1/4 pound lasagna
salted water
1/4 cup chopped onion
2 T butter
1 tsp basil
1-1/2 T flour
1-1/2 cups milk
1 beaten egg
1/2 lb ricotta or small curd cottage cheese
1 cup grated swiss cheese
2 T chopped parsley
2 medium potatoes, peeled and sliced
6 oz crab meat
2 T grated parmesan cheese

Cook lasagna in salted boiling water for 20 minutes, drain.
Saute onion in butter with basil. Blend in flour, then add milk.
Cook, stirring constantly until thickened.
Remove from heat and set sauce aside.

Combine egg, ricotta, swiss cheese, parsley and 1/2 tsp salt.
In a 2 quart baking dish spread a thin layer of sauce; add a layer of lasagna, one of cheese mixture, a little sauce, more lasagna, sliced tomatoes and crab. Repeat layers ending with sauce, sliced tomatoes, parmesan and chopped parsley.

Bake at 350 degrees for 40 minutes.
Allow to set 10 minutes before serving.
Serves 4 to 6