Fresh Crabmeat And Lobster Lasagna
Instructions:
- 6 Tablespoon Butter
- 6 Tablespoon Flour
- 4 Cup Milk
- Salt; to taste
- Freshly−ground white pepper; to taste
- 1 Pinch Nutmeg
- 1/2 Pound Fresh spinach; cleaned, stemmed and cut chiffonade
- 8 Ounce Grated Parmigiano−Reggiano cheese
- 2 Cup Ricotta cheese
- 1 Egg
- 2 Teaspoon Chopped garlic
- 8 Ounce Grated Mozzarella cheese
- 3/4 Pound Lump crabmeat; picked over for Cartilage
- 1−1/2 Pound Lobster; cooked, meat Removed and diced
- 1/2 Pound Fresh pasta sheets
- 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.