Monday, September 27, 2010
Spinach and Lobster Lasagna
1 bag fresh baby spinach
1 16 oz box of lasagna noodles
2 cups shredded cheddar
2 cups shredded mozzarella
1 cup shredded parmesan cheese
1 15 oz container of ricotta
2 16 oz jars of your favorite alfredo sauce
3 tbls fresh chopped parsley
1 diced onion
4 cloves garlic, minced
****This makes enough for about 8 people, unless you are cooking for a crowd I would recommend cutting it in half and using a smaller baking dish******
Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish, I just used pam
In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.