Maine Lobster Lasagna

Name: Maine Lobster Lasagna
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams Alfredo pasta sauce; 283 grams package baby spinach leaves; 1 teaspoon freshly ground black pepper; 2 eggs; 2 Tbsps chopped fresh parsley; 1 Tbsp minced garlic; 907 grams cooked and cubed lobster meat; 1 medium onion, minced; 16 no-boil lasagna noodles; 237 milliliters grated Parmesan cheese; 425 grams ricotta cheese; 473 milliliters shredded Cheddar cheese; 237 milliliters shredded mozzarella cheese

You can never have too many Mediterranean recipes, so give Maine Lobster Lasagnan a try. This pescatarian recipe serves 12. One serving contains 552 calories, 35g of protein, and 29g of fat. It works well as a pricey main course. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. A mixture of parsley, eggs, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

Equipment you will use

Baking Pan

Oven

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese.

Ingredients you will need

Mozzarella

Parmesan

Ricotta Cheese

Cheddar Cheese

Egg

Equipment you will use

Bowl

Mix in the onion, garlic, parsley and pepper.

Ingredients you will need

Parsley

Garlic

Pepper

Onion

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top.

Ingredients you will need

Lasagne Noodles

Ricotta Cheese

Alfredo Sauce

Lobster Meat

Pasta

Spinach

Sauce

Equipment you will use

Baking Pan

Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

Ingredients you will need

Mozzarella

Parmesan

Cheddar Cheese

Shake

Equipment you will use

Frying Pan

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven.

Equipment you will use

Aluminum Foil

Oven

Remove the foil and continue baking for an additional 10 minutes or until the top is browned.

Equipment you will use

Aluminum Foil

Let stand for 10 minutes before serving.

Equipment

Ingredients

Servings:

907grams

Alfredo pasta sauce 283grams

package baby spinach leaves 1teaspoon

freshly ground black pepper 2

eggs 2Tbsps

chopped fresh parsley 1Tbsp

minced garlic 907grams

cooked and cubed lobster meat 1medium

onion, minced 16

no-boil lasagna noodles 237milliliters

grated Parmesan cheese 425grams

ricotta cheese 473milliliters

shredded Cheddar cheese 237milliliters

shredded mozzarella cheese

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Gilbert Picq Chablis with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.