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Fresh Crabmeat And Lobster Lasagna
6
6
4
Tablespoon Butter
Tablespoon Flour
Cup Milk
Salt; to taste
Freshly−ground white pepper; to taste
1
1
Pinch Nutmeg
/2 Pound Fresh spinach; cleaned, stemmed,
And cut chiffonade
8
2
1
2
8
3
Ounce Grated Parmigiano−Reggiano cheese
Cup Ricotta cheese
Egg
Teaspoon Chopped garlic
Ounce Grated Mozzarella cheese
/4 Pound Lump crabmeat; picked over for
Cartilage
−1/2 Pound Lobster; cooked, meat
Removed and diced
1
1
3
/2 Pound Fresh pasta sheets
1/2 Fat; 0 Other Carbohydrates
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
4
5 minutes. Remove from the oven and cool for 10 minutes before serving.
This recipe yields 8 servings.
Fresh Crabmeat And Lobster Lasagna
270
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