Crabmeat and Lobster Lasagna
recipe comes from -RecipesandTips@egroups.com
which is one of the recipe groups at www.egroups.com.
It was submitted by EWhit88108@aol.com
6 tablespoons flour
4 cups milk
Freshly ground white pepper
Pinch of nutmeg
1/2 pound fresh spinach, cleaned, stemmed
8 ounces grated Parmigiano-Reggiano cheese
2 cups ricotta cheese
2 teaspoons chopped garlic
8 ounces grated Mozzarella cheese
3/4 pound lump crabmeat, picked over for cartilage
1 1/2 pound lobster, cooked, meat removed
1/2 pound fresh pasta sheets
- Preheat the
oven to 350 degrees F.
- 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
- 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 x
8 x 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.