Fresh Crab Meat and Lobster Lasagna with Cheese Recipe

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Type: Fresh Crab Meat and Lobster Lasagna with Cheese Free Cooking Recipe – Pasta

Not bad!

Ingredients / Directions
6 tbsp butter
6 tbsp flour
4 cup(s) milk
Salt and ground black pepper to taste
1 pinch nutmeg
1/2 lb fresh spinach
cleaned
stemmed
and cut chiffonade
8 oz grated Parmigiano-Reggiano cheese
2 cup(s) Ricotta cheese
1 egg
2 teaspoon chopped garlic
8 oz grated Mozzarella cheese
3/4 lb lump crabmeat
picked over for cartilage
1 1/2 lb lobster
cooked
meat removed and diced
1/2 lb fresh pasta sheets Preheat the oven to 350 degrees. 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(s) 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 1/2 cup(s) of the Parmesan cheese. Makes 5 cup(s)s. 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 a 8- by 8- by 2-inch square pan. To assemble
spread 1 cup(s) of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper.
Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta.
Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup(s) of the sauce. Place in the oven and bake until bubbly and golden
about 45 minutes. Remove from the oven and cool for 10 minutes before serving.

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