Fresh Crabmeat And Lobster Lasagna
Ingredients
- 6 tbsp butter
- 6 tbsp all-purpose flour
- 4 cup milk
- 0.3 tsp nutmeg
- 0.5 lb fresh spinach, cleaned, stemmed, cut chiffonade
- 8 oz Parmigiano-Reggiano cheese, grated
- 2 cup ricotta cheese
- 1 egg
- 2 tsp minced garlic
- 8 oz mozzarella cheese, grated
- 0.8 lb lump crabmeat, picked over
- 1 0.5 lb cooked lobster meat, diced
- 0.5 lb fresh pasta sheets
Instructions
- 1
Preheat the oven to 350°F.
- 2
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.
- 3
Remove from the heat and stir in the spinach, 1/2 of the Parmigiano-Reggiano, and set aside.
- 4
In a mixing bowl, combine the ricotta, egg, and garlic. Mix well. Fold in the mozzarella, crabmeat, and lobster. Season with salt and pepper.
- 5
Spread 1/2 cup of the béchamel sauce on the bottom of a lasagna pan. Layer with pasta sheets, then the crab-lobster mixture, more béchamel, and repeat layers.
- 6
Top with remaining béchamel and Parmigiano-Reggiano. Bake for 40 to 45 minutes until golden and bubbling. Let rest 10 minutes before serving.