How to Make Lobster Lasagna: Recipe

Recipe: Olivieri Lasagna with Lobster Béchamel Sauce and Garlic Spinach

Ingredients:

- 2 tbsp unsalted butter
- 2 tbsp flour
- 2 cups whole milk (3.25%)
- 1 (300ml) container Olivieri Alfredo sauce
- 2 cups fresh lobster meat, cooked and chopped
- 2 tbsp olive oil
- 1 tbsp fresh garlic, chopped
- 8 cups fresh baby spinach
- 1 (350g) package Olivieri lasagna sheets
- 1 ½ cups parmesan cheese, grated
- 3 cups grated mozzarella cheese, grated

Directions:

1. Preheat oven to 400°F.
2. Heat butter in a medium saucepan over medium heat until frothy. Stir in flour and cook, stirring for 1-2 minutes. Slowly whisk in milk and Alfredo sauce until smooth. Bring to a simmer and cook, stirring for 2-3 minutes. Fold in lobster meat and remove from the heat. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute or until fragrant. Add spinach and toss until wilted. Set aside.
4. Assemble lasagna by spreading a very thin layer of lobster béchamel cream sauce over the bottom of a 9x13 inch rectangle baking pan. Arrange 2 lasagna sheets over top. Spread a third of the remaining lobster béchamel over the pasta sheets followed by a third of the spinach mixture and a third of each cheese. Repeat this process twice. Cover with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and continue to bake for an addition 10 minutes or until golden brown on top. Remove from the oven and allow to stand for 10-15 minutes before cutting and serving.