Description
I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.
Ingredients
- 1 (15 ounce) container ricotta cheese
- 2 eggs
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, minced
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 2 (16 ounce) jars Alfredo pasta sauce
- 16 no-boil lasagna noodles
- 2 pounds cooked and cubed lobster meat
- 1 (10 ounce) package baby spinach leaves
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar
- 1/2 cup mozzarella
- 1/2 cup Parmesan
- and eggs. Mix in onion
- parsley
- garlic
- and pepper.
- Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles
- then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles
- lobster meat
- spinach
- and sauce. Sprinkle remaining Cheddar
- mozzarella
- and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.
- Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned
- about 10 more minutes.
- Let stand for 10 minutes before serving.
Prep Time: 1 hr
Cook Time: 55 mins
Total Time: 1 hr 55 mins
Servings: 12