INGREDIENTS

INSTRUCTIONS

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 whisk in the cheese. Set aside
and keep warm. Bring pot of salted water to a boil. In a large saute
pan, over medium heat, add the oil. When the oil is hot, add the  corn.
Season with salt and pepper. Saute the corn for 6 minutes. Add  the
spinach, a handful at a time. Season with salt and pepper. Saute  for 2
minutes. Add the garlic and crabmeat. Season with salt and  pepper.
Saute for 2 minutes. Remove from the heat and keep warm. Add  the pasta
to the water and cook until tender, about 4 to 6 minutes.  Drain and
toss with olive oil. Season with salt and pepper. To  assemble, place
four pieces of the pasta in the center of each plate.  Place about 1/4
cup of the spinach filling over each piece of pasta.  Place a piece of
pasta over the spinach filling. Place a second 1/4  cup of the spinach
filling over each piece of pasta. Place the  remaining pieces of pasta
over the filling forming 5 layers total.  Spoon the sauce around the
pasta. Garnish with parsley. This recipe  yields 4 servings.  Comments:
The original recipe title as listed is "Lasagna Of Fresh  Spinach, Corn
And Crab With A Goat's Cheese Sauce".  Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1B58 broadcast
07-08-1998) 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  07-28-1998  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

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