Food Network: Lasagna of Fresh Spinach, Corn, and Crab with Goat Cheese Sauce

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Lasagna of Fresh Spinach, Corn, and Crab with Goat Cheese Sauce
Recipes courtesy Emeril Lagasse, copyright 1998

Ingredients
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Pinch of nutmeg
4 ounces goat cheese
Salt
Freshly ground white pepper
2 tablespoons olive
2 medium ears of sweet corn, kernels removed from cob
1 pound fresh spinach, washed, stemmed, and patted dry
2 teaspoons chopped garlic
1 pound lump crabmeat, picked over for cartilage
12 (4 by 3 inches) pieces of fresh pasta
1 tablespoon finely chopped fresh parsley leaves

Directions
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 whisk in the cheese. Set aside and keep warm. Bring pot of salted water to
a boil. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the corn.
Season with salt and pepper. Saute the corn for 6 minutes.

Add the spinach, a handful at a time. Season with salt and pepper. Saute for 2 minutes. Add the
garlic and crabmeat. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and keep
warm. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Drain and toss with
olive oil. Season with salt and pepper.

To assemble, place four pieces of the pasta in the center of each plate. Place about 1/4 cup of the
spinach filling over each piece of pasta. Place a piece of pasta over the spinach filling. Place a
second 1/4-cup of the spinach filling over each piece of pasta. Place the remaining pieces of pasta
over the filling forming 5 layers total. Spoon the sauce around the pasta. Garnish with

parsley.