Print: Maine Lobster Lasagna

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.

Prep

26 min

Cook

52 min

Servings

Difficulty

Medium

Ingredients

1 , 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 , 16 ounce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 , 10 ounce

Instructions

1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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.
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.
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.
5 Let stand for 10 minutes before serving.

Nutrition per serving

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