Three-Layer Lobster Lasagna
Every lobster season I get asked the same question, “What’s your favorite way to cook lobster?” So every season I try to come up with new and tasty ways to cook fresh local lobster. This light, creamy lobster lasagna has become one of my faves — and my friends all rave about it. And it’s so easy to prepare.“Remember, “Always ‘Stay Legal,’ and never take more than you’ll eat.”
- 2-3 lb. lobster tail meat cut into chunks lightly sautéed in 2 tsp. olive oil
- 4 cloves garlic chopped
- 1 box Barilla oven-ready lasagna sheets
- 3 cups shredded mozzarella cheese
- 2 15- oz tubs ricotta cheese
- 2 16- oz jars Classico Di Parma Alfredo pasta sauce
- 1 cup shredded Parmigiano-Reggiano cheese
- 2 whole eggs whisked
- 2 lbs. fresh baby spinach
- ¼ cup fresh basil chopped
- 1 tsp. thyme
- 1 tsp. rosemary
- Sea salt and pepper to taste
- 4 tsp. olive oil
- Preheat oven to 375 degrees F.
- In a large bowl fold together the cooked lobster chunks, chopped garlic, 1 cup mozzarella cheese, and both tubs of ricotta, Parmigiano-Reggiano cheese, 2 eggs, basil, thyme and rosemary. Season with salt and pepper. Coat the bottom of a large, 3-inch deep roasting pan with about 11/2 cups of the Alfredo sauce and top with one layer of pasta sheets. Spoon in an even layer of the lobster cheese mixture (about ½-inch thick), sprinkle with both mozzarella and Parmesan cheeses and ½ cup sauce. Repeat these steps twice for a three-layer lobster lasagna. Top with remaining sauce and all cheeses and bake covered for one hour. Remove cover and continue to bake until cheese is golden, about 20-30 minutes. Remove from oven and allow to rest for at least 15 minutes before serving.
- Sauté spinach in 2 tsp. olive oil and divide into equal portions onto dinner plates, top with a generous serving of lasagna. Serve with warm garlic bread.