On Mother’s day you want comfort foods and what says comfort better than lasagna?
YIELD 6 servings
PREP TIME 50 minutes
COOK TIME 50 minutes
CATEGORIES Pasta, Mother’s Day, Party Idea
DIFFICULTY LEVEL Moderate, its all about the layers!
Lobster claw knuckle meat, cooked, cubed 1 lb
Egg, beaten 1 ea
Ricotta 1 lb
Mozzarella, shredded 1 cup
Parmesan, grated 1 cup
Onion, minced ½ onion
Garlic, minced 2 cloves
Shallot, minced 1 ea
Parsley, chopped 1 Tbsp
Premade Alfredo sauce 1 jar
Lasagna pasta(no boil kind) 8-10 pieces or as needed
Spinach 10 oz
Basil, chopped 3 Tbsp
Sea salt & FGBP t.t.
Extra virgin olive oil as needed
Preheat your oven to 375 degrees.
In a large sauté pan sweat onion, garlic and shallots in olive oil over medium-high heat until they are translucent and aromatic. Remove from the pan and let cool.
In a large bowl combine sweated vegetables, ½ cup mozzarella, ½ cup parmesan, ricotta, egg. Season with salt and fresh ground black pepper.
Grease a casserole dish with butter or Pam.
Now its time to create some layers. First spread 1-1 ½ cups of alfredo sauce evenly. Now make a single layer of lasagna noodles.
Spread 1/3 of the lobster meat and 1/3 of the cheese mixture evenly with a sprinkle of chopped basil.
Add 1/3 of the spinach and top with another layer alfredo sauce and then another layer of lasagna noodles.
Repeat this step 2 more times ending with a pasta layer on top.
Add a small layer of sauce on top.
Finally top the last layer with the remaining cheese, chopped parsley.
Cover loosely with aluminum foil and bake for 40 minutes. Remove the foil and finish for another 5-10 minutes until the top is golden brown.
Remove from the oven and let sit for 10 minutes.
Season with fresh chopped basil, a few cracks of black pepper and a drizzle of olive oil.
- Small bowl
- Large saute pan
- Aluminum foil
- Casserole dish
- Add some bacon! Everyone loves bacon or everyone should!