Lobster And Asparagus Lasagna Recipes

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

MAINE LOBSTER LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• 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.
• Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, 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.
• Bake, covered loosely with aluminum 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.

LOBSTER AND ASPARAGUS AGNOLOTTI

Steps:

• In a pot of boiling water, cook the agnolotti according to directions on the package.
• In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
• Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
• This dish can easily be doubled.

LOBSTER AND ASPARAGUS LASAGNA

Steps:

• Preheat oven to 400 degrees.
• Butter a 3 quart lasagna dish.
• Lightly steam asparagus-4 to 5 minutes.
• Remove from pan and set aside.
• In a medium saucepan over medium heat melt butter.
• Add flour and whisk well, you want a light brown rue, about 5 minutes.
• Stir in chicken broth and pepper.
• Stir until thick and bubbly.
• Reduce heat to low, add cheese stirring until cheese is melted.
• Whisk in sherry.
• Cover bottom of pan with a thin layer of sauce.
• Place 1/3 of the lasagna noodles on bottom of dish.
• Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
• Repeat layers.
• Top with tomatoes, sauce and remaining Parmesan cheese.
• Cover with foil and bake for 20 minutes.
• Uncover and bake for 10 minutes.
• Serve.

LOBSTER RAVIOLI LASAGNA GRATIN WITH HEIRLOOM GRAPE TOMATOES AND ASPARAGUS

Steps:

• Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and discard bottom 2 inches from asparagus stalks. Halve tomatoes. Cut Gouda cheese into small pieces. Finely mince chives. Halve lemon; cut one half into wedges.
• Once water boils, add ravioli to pot. Lower heat and reduce to a gentle simmer. Cook until just shy of al dente, 2-4 minutes. Remove from heat (do not drain). Heat a drizzle of olive oil in a large pan over medium-high heat. Stir in 1 TBSP plain butter and half the Tuscan heat spice.
• Add flour to pan and cook, stirring, until it loses its raw smell, about 2 minutes. Slowly pour in milk while stirring with your other hand. Stir in stock concentrate and bring to a simmer. Let bubble, stirring occasionally, until mixture starts to thicken, 3-5 minutes. Reduce heat to low. Add Italian and Gouda cheeses, stirring to melt.
• Stir 2 TBSP pasta water into sauce in pan. Season with salt and pepper. (TIP: If sauce is very thick, stir in a little more pasta water.) Remove pan from heat. Heat broiler to medium high. Spread ⅓ of the sauce on the bottom of a 9-by-13-inch baking dish. Scatter half the tomatoes inside dish. Gently drain ravioli, then arrange in dish in an even layer. Pour over remaining sauce and scatter remaining tomatoes over.
• Mix panko and Parmesan in a small bowl, then sprinkle evenly over ravioli in dish. Place dish under broiler. Broil until toasted, about 3 minutes. (TIP: Keep an eye out for any burning.) Set aside and let rest 5 minutes. Heat a drizzle of olive oil in another large pan over medium-high heat. Add asparagus and cook, tossing, until tender, about 5 minutes. Add garlic herb butter and toss.
• Squeeze lemon juice to taste over asparagus. Season with salt and pepper. Cut ravioli bake into squares and add to plates. Sprinkle with chives. Add asparagus to the side; pour any butter in pan over. Sprinkle with chili flakes (to taste) and rest of Tuscan heat spice. Serve with lemon wedges.

LASAGNA WITH ASPARAGUS AND CHIVES

Steps:

• Bring a large pot of water to a rolling boil, salt generously and add the asparagus. Meanwhile, fill a bowl with cold water. Boil thin stalks for three minutes, thicker stalks for four to six minutes until tender. Using tongs, remove the asparagus from the pot and transfer to the bowl of cold water. Drain and cut on the diagonal into 3/4-inch lengths.
• Add the lasagna noodles to the boiling water, and boil until cooked al dente -- firm to the bite. Meanwhile, place the ricotta in a large pasta bowl, and stir in the garlic. When the noodles are done, remove 1/2 cup of the pasta water, and add to the bowl with the ricotta. Mix together well, and add the asparagus, fresh herbs and Parmesan or pecorino to the bowl. Drain the lasagna, and toss with the ricotta mixture. Serve at once.

ROASTED ASPARAGUS LASAGNA

Steps:

• Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE

Steps:

• Cut the lobster tails along each side of the underside with scissors.
• Pull the lobster flesh away from the shells and cut into thick slices.
• Top and tail the snow peas.
• Break off the woody end of the asparagus.
• Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
• Heat the butter in a pan, add green onions, lemon rind and juice.
• Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

ASPARAGUS LASAGNA

Steps:

• Cook lasagna noodles and drain.
• Heat oven to 500°F.
• Cut off about 1" at the end of the asparagus stalks and discard.
• Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
• Roast 5-10 minutes.
• Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
• Reduce oven to 400°F.
• In a large pot, melt butter over medium heat.
• Add flour and stir for about 2-3 minutes.
• Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
• Cook about 5 minutes.
• Add mozzarella and lemon zest, stirring until the mixture is smooth.
• Butter a 13 x 9 baking pan.
• Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
• Repeat, then put on the top layer of noodles.
• In a small bowl combine cream and a dash of salt.
• Whip until soft peaks form then spoon over noodles.
• Sprinkle with remaining 2/3 cup parmesan cheese.
• Bake 30 minutes.