| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Emlive03 |
8 |
servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 6 |
tb |
Flour |
| 4 |
c |
Milk |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
pn |
Nutmeg |
| 1/2 |
lb |
Fresh spinach; cleaned, stemmed, |
|
|
And cut chiffonade |
| 8 |
oz |
Grated Parmigiano-Reggiano cheese |
| 2 |
c |
Ricotta cheese |
| 1 |
|
Egg |
| 2 |
ts |
Chopped garlic |
| 8 |
oz |
Grated Mozzarella cheese |
| 3/4 |
lb |
Lump crabmeat; picked over for |
|
|
Cartilage |
| 1 1/2 |
lb |
Lobster; cooked, meat |
|
|
Removed and diced |
| 1/2 |
lb |
Fresh pasta sheets |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a medium saucepan, over medium heat,
melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the
milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook,
stirring constantly for 4 to 6 minutes. Remove from the heat and stir in
the spinach and 1/2 cup of the Parmesan cheese. Makes 5 cups. Set aside. In
a mixing bowl, combine the ricotta cheese, egg, garlic and Mozzarella
cheese. Season with salt and pepper. Mix well. Set aside. Grease a 8- by 8-
by 2-inch square pan. To assemble, spread 1 cup of the sauce over the
bottom of the pan. Season the crabmeat and lobster with salt and pepper.
Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of
the remaining Parmesan cheese over the crabmeat. Cover the cheese with the
fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat
the layering until all of the ingredients are used. Top the lasagna with
the remaining cup of the sauce. Place in the oven and bake until bubbly and
golden, about 45 minutes. Remove from the oven and cool for 10 minutes
before serving. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B71 broadcast 10-04-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-22-1998
Recipe by: Emeril Lagasse
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