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home > recipes > pasta > fresh crabmeat, spinach and lobster lasagna
from New York, USA 6 Tbs butter 6 Tbs flour 4 cups milk salt to taste fresh ground white pepper to taste pinch nutmeg to taste 1/2 lb fresh spinach cleaned and trimmed cut into ciffonade 8 oz grated fresh parmesan cheese 2 small cartons ricotta cheese 1 large egg 2 tsp chopped garlic 8 oz grated mozzarella cheese 3/4 lb lump crabmeat 1 lb lobster ( meat removed ) Fresh pasta sheets as needed. This recipe was shared by a friend and I have not made this and can't take credit for it. This does sound delicious though. I thought this is a nice holiday alternative recipe to share, especially for those who may need a fancy non meat recipe. Heat oven to 350F. Meanwhile over medium heat in a saucepan melt butter and stir in flour and cook and whisk for 2 minutes. Whisk in the milk , 1/2 cup at a time and cook and stir for 4 to 6 minutes or thickened. Season with salt, pepper, nutmeg. Remove from heat and stir in spinach and 1/2 cup parmesan cheese. ( total 5 cups sauce ) Set aside. In another bowl combine ricotta, egg, garlic and mozzarella cheese. Season with salt and pepper. Set aside. In an 8 inch square pan assemble dish: Spread 1 cup of sauce over the bottom. Sprinkle on 1/4 cup lobster and crabmeat ( season with salt and pepper ) , Sprinkle on some of remaining parmesan cheese. Cover with fresh pasta sheets. Spread 1/4 of cheese filling over pasta. Repeat laying with all the ingredients used. Top with remaining 1 cup of sauce. Bake in oven for 45 minutes. Let settle before cutting into serving portions. Serves 6.

Fresh Crabmeat, Spinach and Lobster Lasagna


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keyword: fresh
keyword: crabmeat,
keyword: spinach
keyword: lobster
keyword: lasagna
ethnicity: italian
recipes for pasta
recipes by butterflydog
Email Address:
(posted November 25, 2001)

from
New York, USA

6 Tbs
butter
6 Tbs
flour
4 cups
milk
salt to taste
fresh ground white pepper to taste
pinch nutmeg to taste
1/2 lb fresh
spinach cleaned and trimmed cut into ciffonade
8 oz grated fresh
parmesan cheese
2 small cartons
ricotta
cheese
1 large
egg
2 tsp chopped
garlic
8 oz grated
mozzarella
cheese
3/4 lb
lump crabmeat
1 lb
lobster ( meat removed )
Fresh
pasta sheets as needed.

This recipe was shared by a friend and I have not made this and can't take credit for it. This does
sound delicious though.
I thought this is a nice holiday alternative recipe to share, especially for those who may need a fancy non meat recipe.

Heat oven to 350F. Meanwhile over medium heat in a
saucepan melt butter and stir in flour and cook and whisk for 2 minutes. Whisk in the milk , 1/2 cup at a time and cook and stir for 4 to 6 minutes or thickened. Season with salt, pepper, nutmeg. Remove from heat and stir in spinach and 1/2 cup parmesan
cheese. ( total 5 cups sauce ) Set aside.

In another bowl
combine ricotta, egg, garlic and mozzarella
cheese. Season with salt and pepper. Set aside.

In an 8 inch square
pan assemble dish:
Spread 1 cup of
sauce over the bottom. Sprinkle on 1/4 cup lobster and crabmeat ( season with salt and pepper ) , Sprinkle on some of remaining parmesan
cheese.

Cover with fresh
pasta sheets. Spread 1/4 of cheese filling over pasta. Repeat laying with all the ingredients used. Top with remaining 1 cup of sauce. Bake in oven for 45 minutes. Let settle before cutting into serving portions. Serves 6.



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