About this recipe:A gorgeous seafood lasagne made with lobster, spinach and four cheeses (ricotta, Cheddar, mozzarella and Parmesan) in a velvety, creamy sauce.
425g ricotta cheese
225g grated Cheddar cheese
125g grated mozzarella cheese
80g grated Parmesan cheese
100g onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
900g white lasagne sauce
16 sheets no-cook lasagne
900g cooked and cubed lobster meat
300g baby spinach leaves
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Method Prep:1hr › Cook:55min › Ready in:1hr55min
Preheat the oven to 190 C / Gas 5. Grease a 20x30cm baking tin.
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 350g of pasta sauce in the bottom of the prepared baking dish. Top with a layer of lasagne sheets. 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 pasta 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 tin a gentle shake to get everything settled in.
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.