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Crabmeat and Lobster Lasagna
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6 Tbsp. butter
6 Tbsp. flour
4 cups milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 lb. fresh spinach, cleaned, stemmed and chopped
8 oz. grated Parmigiano-Reggiano cheese
2 cups ricotta cheese
1 egg
2 tsp. chopped garlic
8 oz. grated Mozzarella cheese
3/4 lb. lump crabmeat
1 1/2 lb. lobster, cooked meat removed, and diced
1/2 lb. fresh pasta sheets
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Preheat the oven to 350. In a medium saucepan, over medium heat, melt the butter. Stir in flour and cook for 2 minutes. Whisk in milk, 1/2 c. at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly, for 4-6 minutes. Remove from heat and stir in spinach and 1/2 c. of the parmesan cheese. Set aside.
In a mixing bowl, combine ricotta cheese, egg, garlic, and Mozzarella cheese. Season with salt and pepper. Mix well and set aside. Grease a 8x8x2-inch square pan.
To assemble, spread 1 c. of the sauce over the bottom of the pan. Season crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat mixture over the sauce. Sprinkle some of the remaining parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat layering until ingredients are gone. Top the lasagna with the remaining cup of sauce. Place in oven and bake until bubbly and golden, about 45 minutes. Remove from oven and cool for 10 minutes before serving.
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Preparation Time: 35 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Jennifer
Tennessee
United States |
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| This recipe has been viewed 4973 times. |
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