Lobster-Artichoke Lasagna

Name: Lobster-Artichoke Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters coarsely chopped canned artichoke hearts, drained; 0 teaspoons dried basil; 1 Tbsp dry white wine; 1 Tbsp all-purpose flour; 1 Tbsp chopped fresh parsley; 0 teaspoons minced garlic; 3 lasagna noodles, uncooked; 227 grams fresh or frozen lobster tail, thawed; 118 milliliters 1% low-fat cottage cheese; 158 milliliters 1% low-fat milk; 1 teaspoon reduced-calorie margarine; 3 Tbsps shredded part-skim mozzarella cheese, divided; 0 teaspoons pepper; 2 Tbsps freshly grated Romano cheese

Lobster-Artichoke Lasagnan is a pescatarian recipe with 2 servings. One serving contains 431 calories, 28g of protein, and 14g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of milk, part-skim mozzarella cheese, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

Cook lobster tail in boiling water 6 to 8 minutes or until done; drain. Rinse with cold water. Split and clean tail. Coarsely chop lobster meat; set aside.

Ingredients you will need

Lobster Meat

Lobster Tails

Water

Combine cottage cheese and next 4 ingredients in a small bowl, stirring well. Stir in chopped lobster and artichoke hearts; set aside.

Ingredients you will need

Artichoke Hearts

Cottage Cheese

Lobster

Equipment you will use

Bowl

Melt margarine in a small heavy saucepan over medium heat; add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly. Cook, stirring constantly, 5 minutes or until white sauce is thickened and bubbly. Stir in wine.

Ingredients you will need

Margarine

All Purpose Flour

Sauce

Milk

Wine

Equipment you will use

Sauce Pan

Whisk

Remove from heat, and keep warm.

Cook lasagna noodles according to package directions, omitting salt and fat; drain.

Ingredients you will need

Lasagne Noodles

Salt

Cut each noodle in half crosswise.

Ingredients you will need

Pasta

Spoon one-third of white sauce onto bottom of a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Sauce

Equipment you will use

Baking Pan

Place 2 noodle halves lengthwise in a single layer over white sauce, and top with half of lobster mixture and 1 1/2 tablespoons mozzarella cheese. Repeat procedure with half of remaining white sauce, 2 noodle halves, remaining lobster mixture, and remaining mozzarella cheese. Top with remaining 2 noodle halves and remaining white sauce.

Ingredients you will need

Mozzarella

Lobster

Pasta

Sauce

Sprinkle with Romano cheese. Cover and bake at 350 for 15 minutes; uncover and bake an additional 30 to 35 minutes or until lightly browned.

Ingredients you will need

Romano Cheese

Equipment you will use

Oven

Let stand 10 minutes before serving.

Equipment

Ingredients

Servings:

118milliliters

coarsely chopped canned artichoke hearts, drained 0teaspoons

dried basil 1Tbsp

dry white wine 1Tbsp

all-purpose flour 1Tbsp

chopped fresh parsley 0teaspoons

minced garlic 3

lasagna noodles, uncooked 227grams

fresh or frozen lobster tail, thawed 118milliliters

1% low-fat cottage cheese 158milliliters

1% low-fat milk 1teaspoon

reduced-calorie margarine 3Tbsps

shredded part-skim mozzarella cheese, divided 0teaspoons

pepper 2Tbsps

freshly grated Romano cheese

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine du Colombier Chablis. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 24 dollars per bottle.