This creamy seafood lasagne has bags of flavour and is made with four cheeses, making it lovely and rich. The spinach adds a touch of fresh flavour and the lobster keeps things wonderfully decadent. It's easier to make than you might think, too.
- 16 no cook lasagne sheets
- 4 tbsp. each butter and plain flour
- 800ml whole milk
- 1/4 tsp. each salt, pepper and grated nutmeg
- 900g cooked lobster meat
- 300g spinach, wilted
- 1 onion
- 2 garlic cloves
- Small handful freshly chopped parsley
- 425g ricotta cheese
- 2 eggs
- 250g cheddar cheese, grated
- 125g mozzarella cheese, grated
- 4 tbsp. parmesan cheese
- Black pepper
Firstly, make the white sauce. Melt the butter in a large saucepan until foamy. Add the flour and stir until combined, cooking over a medium heat for 4-6 minutes until golden brown, stirring all the while. Gradually stir in the milk, a little at a time, until you have a thick, creamy sauce. It should be smooth. Season with salt, pepper and nutmeg.
Shred the lobster. Mince the onion and garlic. Mash the ricotta with a fork in a large bowl and whisk in the eggs. Fold in half the cheddar, mozzarella and parmesan. Stir in the onion, garlic, parsley and black pepper.
Spread 1/4 of the white sauce in the bottom of an oven dish. Layer with 1/3 of the pasta sheets, lobster, ricotta mixture and spinach. Repeat the steps above two more times ending on a layer of white sauce. Sprinkle with the rest of the cheddar, mozzarella and parmesan. Cover with foil and bake in a 200C oven for 45 minutes, then take off the foil and bake until browned. Leave to cool for a little while before serving.