Emeril's Lasagna of Fresh Spinach, Corn and Crab with Goat's Cheese Sauce
- 3 Tbs. butter
- 3 Tbs. flour
- 2 1/2 C. milk
- Pinch of nutmeg
- 4 oz. of Goat's cheese
- 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
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