FBD

Lasagna Of Fresh Spinach, Corn And Crab With Goat Cheese

ItalianSeafoodAdvanced90 minBy Northstar

Ingredients

Servings
4
  • 3 tbsp all-purpose flour
  • 2 0.5 cup whole milk
  • 1 pinch nutmeg
  • 4 oz fresh goat cheese
  • 2 tbsp olive oil
  • 2 ears sweet corn, kernels removed
  • 1 lb fresh spinach, washed, stemmed, and patted dry
  • 2 tsp chopped garlic
  • 1 lb lump crabmeat, picked for cartilage
  • 12 piece fresh pasta sheets (4-inch by 3-inch)
  • 1 tbsp finely chopped fresh parsley leaves

Instructions

  1. 1

    Preheat oven to 350°F. In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour and cook for 2 minutes. Whisk in milk gradually. Season with salt, white pepper, and nutmeg. Cook until thick, about 5 minutes. Stir in goat cheese until melted.

  2. 2

    In a sauté pan, heat olive oil. Sauté corn kernels for 2 minutes. Add spinach and garlic; cook until wilted, about 3 minutes. Season with salt and pepper.

  3. 3

    Fold crabmeat into the spinach-corn mixture gently.

  4. 4

    In a baking dish, spread a thin layer of the goat cheese béchamel. Layer pasta sheets, then the crab-spinach filling, then more béchamel. Repeat two more times.

  5. 5

    Top with remaining béchamel. Bake for 35 to 40 minutes until golden and bubbling. Garnish with parsley and serve.