Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Fresh Lobster And Crab Meat Lasagna
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- #70986
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
6 tablespoons butter
6 tablespoons flour
4 cups milk
salt and pepper
1 pinch nutmeg
8 ounces fresh spinach, cleaned, stemmed, and chiffonade
8 ounces Parmesan cheese, grated
2 cups ricotta cheese
1 large egg
2 teaspoons garlic, chopped
8 ounces mozzarella cheese, grated
3/4 pound lump crab meat, picked clean
1 1/2 pound lobster, cooked, meat removed and diced
8 ounces pasta sheets or regular lasagna noodles, cooked
directions
Preheat oven to 350 degrees F.
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 half of the Parmesan cheese. 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 an 8" x 8" x 2" square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crab meat and lobster with salt and pepper. Sprinkle 1/4 of the crab meat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crab meat. Cover the cheese with the pasta. Spread 1/4 of the cheese filling evenly over the pasta.
Repeat the layering until all of the ingredients are used. Top lasagna with the remaining cup of sauce.
Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from oven and cool for 10 minutes before serving.
NOTE: If you can't find lump crab meat, you may substitute canned crab meat.
added by
saltywood8
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
October 17, 2007
We had to use a larger pan than 8x8 but aside from that this cooked up perfectly. Fat free versions of the cheese should work fine in this recipe, as should fat free milk or half and half in place of the regular milk. Use fresh seafood if possible, but fake crab/lobster would work in a pinch.