Fresh Crabmeat and Lobster Lasagna

Show: Episode:

Picture of Fresh Crabmeat and Lobster Lasagna Recipe Photo: Fresh Crabmeat and Lobster Lasagna Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 9 Reviews
Total Time:
1 hr 35 min
Prep
30 min
Inactive
10 min
Cook
55 min
Yield:
8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • Salt
  • Freshly ground white pepper
  • Pinch ground nutmeg
  • 1/2 pound fresh spinach, cleaned, stemmed and cut into thin strips
  • 8 ounces grated Parmigiano-Reggiano
  • 2 cups ricotta cheese
  • 1 egg
  • 2 teaspoons chopped garlic
  • 8 ounces grated mozzarella cheese
  • 3/4 pound lump crabmeat, picked over for cartilage
  • 1 1/2 pound lobster, cooked, meat removed and diced
  • 1/2 pound fresh pasta sheets
  • Truffle oil, for serving, optional

Directions

Preheat the 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 and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. 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 by 8 by 2-inch square pan. To assemble, spread 1 cup 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 over the crabmeat. Cover the cheese with a sheet of 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 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. Drizzle lightly with truffle oil, if desired.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 9 reviews

  • on May 13, 2013

    Flag

    This dish was nothing less then delicious. ***** added another 5 stars!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 05, 2012

    Flag

    This dish is amazing. I added scallops and shrimp but no lobster. My family loved it!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 30, 2012

    Flag

    I'd give this six stars if I could...made it for a party, and had the only thing left in the pan was cheese residue! : One thing to look out for....when making the white sauce, make sure you cook it until it gets thickened. I also substituted Old Bay (Low Sodium Seafood seasoning for the salt, and it was delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.