Lasagna Of Fresh Spinach Corn And Crab With Goat Cheese
Elegant layered lasagna with lump crabmeat, sweet corn and spinach in a goat cheese bechamel sauce.
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 2 0.5 cup milk
- 1 pinch nutmeg
- 4 oz goat's cheese
- 0 to taste salt and freshly ground white pepper
- 2 tbsp olive oil
- 2 sweet corn ears, kernels removed
- 1 lb fresh spinach, washed, stemmed
- 2 tsp chopped garlic
- 1 lb lump crabmeat, picked over
- 12 piece fresh pasta sheets, about 4x3 inches
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
In a saucepan over medium heat, melt the butter. Stir in flour and cook 2 minutes. Whisk in milk 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring, for 4-6 minutes until thick. Remove from heat and whisk in goat cheese.
- 2
In a large saute pan, heat the oil. Add the corn and saute for 6 minutes. Add spinach in handfuls, season, and wilt for 2 minutes. Add the garlic and crabmeat. Saute for 1 minute. Season with salt and pepper.
- 3
Cook the fresh pasta in boiling salted water for 2-3 minutes. Drain.
- 4
Preheat oven to 400 degrees. In individual gratin dishes (or one baking dish), spoon a little sauce on the bottom. Layer pasta, crab-spinach filling, and sauce. Repeat for 3 layers, ending with sauce.
- 5
Bake for 20-25 minutes until bubbling and golden. Garnish with parsley and serve.