I made up this lobster lasagna recipe because my hubby wanted to try a lasagna made with lobster meat. I layer tender chunks of steamed Maine lobster with pasta, jarred or homemade Alfredo sauce, fresh spinach, and three types of cheese: ricotta, Cheddar, and Parmesan. Serve with a tossed garden salad and oven-toasted garlic bread.
Ingredients
- 1 container ricotta cheese , 15 ounce
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 medium onion , minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 1 teaspoon freshly ground black pepper
- 2 jars Alfredo pasta sauce , 16 ounce
- 16 no-boil lasagna noodles
- 2 pounds cooked and cubed lobster meat
- 1 package baby spinach leaves , 10 ounce
Instructions
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1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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2
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.
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3
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.
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4
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.
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5
Let stand for 10 minutes before serving.
Nutrition Facts
Per serving
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