Lobster and Asparagus Lasagna
Elevate your lasagna game with this luxurious Lobster and Asparagus Lasagna, a seafood lover’s dream layered with premium flavors! Tender lasagna noodles cradle a rich combination of succulent lobster meat, crisp-tender asparagus, and creamy ricotta cheese, while a silky Parmesan-infused béchamel sauce ties it all together. Finished with a golden, bubbly topping of melted mozzarella, this elegant dish is perfect for special occasions or when you want to impress with a gourmet twist. Easy-to-follow steps guide you through creating this indulgent masterpiece, all in just over an hour. Serve it with a crisp green salad and a glass of white wine for an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 cups Cooked lobster meat (chopped)
- 1 pound Fresh asparagus (trimmed and cut into 1-inch pieces)
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk (warm)
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 1 cup Ricotta cheese
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or butter.
In a large pot of salted boiling water, cook the lasagna noodles until they are just al dente. Drain and lay them out flat on a clean kitchen towel to prevent sticking.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2-3 minutes to make a roux. Slowly pour in the warmed milk, whisking to prevent lumps. Cook for 5-7 minutes, until the sauce thickens slightly.
Stir in the Parmesan cheese, salt, black pepper, and grated nutmeg into the bechamel sauce. Remove the sauce from heat and set aside.
In a skillet over medium heat, heat the olive oil and sauté the minced garlic for about 1 minute until fragrant. Add the asparagus pieces and cook for 3-5 minutes, until just tender. Season lightly with salt and pepper and set aside.
In a medium bowl, mix the ricotta cheese with 1/2 cup of the shredded mozzarella. Stir in the chopped lobster meat and the cooked asparagus pieces.
Spread a thin layer of the bechamel sauce on the bottom of the prepared baking dish. Place 3-4 lasagna noodles in a single layer on top.
Spread a portion of the lobster and asparagus mixture over the noodles, followed by a layer of bechamel sauce and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of bechamel sauce and the remaining mozzarella on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
6214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 10646 mg | 463% | |
| Total Carbohydrate | 628.0 g | 228% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 81.7 g | ||
| Protein | 386.8 g | 774% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 6592 mg | 507% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 5096 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
