Lobster Lasagne

Lobster Lasagne


90 people made this

If you're ever lucky enough to get a lot of lobster, try a lobster lasagne! Serve with a tossed garden salad and toasted garlic bread.


Serves: 12 

  • 470g ricotta cheese
  • 2 eggs
  • 250g grated Cheddar cheese
  • 125g grated mozzarella cheese
  • 125g grated Parmesan cheese
  • 1 medium onion, chopped fine
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon freshly ground black pepper
  • 1kg Alfredo pasta sauce
  • 16 sheets lasagne
  • 1 kg cooked and cubed lobster meat
  • 300g baby spinach leaves

Preparation:1hour  ›  Cook:55min  ›  Ready in:1hour55min 

  1. Preheat the oven to 190 degrees C. Grease a 20x30cm baking dish.
  2. 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.
  3. Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagne. Arrange 1/3 of the lobster meat over the pasta, 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.
  4. Bake covered loosely with aluminium 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.

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