Emeril's Lasagna of Fresh Spinach, Corn and Crab with Goat's Cheese Sauce

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This unique lasagna dish manages to be elegant and sophisticated while giving you a healthy portion of delicious food. Fabulously seasoned and easy to prepare. A great way to impress.

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Ingredients

  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 1/2 C. milk
  • Pinch of nutmeg
  • 4 oz. of Goat's cheese
  • Salt
  • Freshly ground white pepper
  • 2 Tbs. olive oil
  • 2 medium ears of sweet corn
  • 1 lb. fresh spinach, washed, stemmed and patted dry
  • 2 tsp. chopped garlic
  • 1 lb. lump crabmeat, picked for cartilage
  • 12 (4x3-inch) pieces of fresh pasta
  • 1 Tbs. finely chopped fresh parsley leaves

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Directions

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 C. at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4-6 minutes. Remove from heat and whisk in the cheese. Set aside and keep warm. Bring pot of salted water to a boil.

In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the corn. Season with salt and pepper. Sauté the corn for 6 minutes. Add the spinach, a handful at a time. Season with salt and pepper. Sauté for 2 minutes. Add the garlic and crabmeat. Season with salt and pepper. Sauté for 2 minutes. Remove from the heat and keep warm.

Add the pasta to the water and cook until tender, about 4-6 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 C. of the spinach filling over each piece of pasta. Place a piece of pasta over the spinach filling. Place a second 1/4 C. 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.

Yield: 4 servings

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