Fresh Crabmeat And Lobster Lasagna
Try this Fresh Crabmeat And Lobster Lasagna recipe, or contribute your own. "Egg" and "Emeril" are two of the tags cooks chose for Fresh Crabmeat And Lobster Lasagna.
Yield: 8 Ready in 1 hours
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Verified by stevemur
|8 ozParmigiano-Reggiano; Grated|
|1/2 lbFresh spinach; cleaned, chiffonade|
|white pepper; Freshly-ground|
|1 1/2 lbLobster; cooked, meat extracted and diced|
|2 tsGarlic; chopped|
|Salt; to taste|
|1/2 lbFresh pasta sheets|
|2 cRicotta cheese|
|3/4 lbLump crabmeat; picked over, cartilage removed|
|8 ozMozzarella cheese; Grated|
Fresh Crabmeat And Lobster Lasagna Preparation
Preheat the oven to 350 degrees. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella cheese. Season with salt and pepper. Mix well. Set aside. Grease a 8- by 8- by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster 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 the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-22-1998 Recipe by: Emeril Lagasse
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