Preheat oven to 350 degrees F. Butter a 9x13-inch baking pan.

Combine ricotta, sour cream, parsley, crab meat, salt, one teaspoon minced garlic and a generous amount of pepper, and set aside. Cook pasta in rapidly-boiling salted water, until is it three-quarters cooked. Remove from water and place in cold water until ready to use (drain very well before putting in baking pan). Add the remaining 2 teaspoons of garlic to the bechamel sauce.

In the baking pan, layer the lasagna as follows: sauce, pasta, sauce, half of the Mozzarella, pasta, sauce, ricotta, pasta, sauce, remaining Mozzarella and the Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover during the final 10 minutes to brown the top. This may be made ahead and reheated before serving. Serves 12.

*See separate recipe for Bechamel Sauce.

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