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Lobster Lasagna
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Rating: 4.0/5 (57 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 528
% Daily Value**
Total Fat 25g
Saturated Fat 13g
Unsaturated Fat 1g
Cholesterol 107mg
Sodium 777mg
Total Carbohydrate 45g
Dietary Fiber 3g
Sugars 2g
Protein 28g
Vitamin A  34%Vitamin C  64%
Calcium  17%Iron  11%
Potassium  19%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lobster Lasagna

Date Added: April 04, 2014
An elegant variation on the Italian classic lasagna. Using the luxury ingredients of lobster and asparagus, this is grand enough to serve at dinner parties.


2 lbs Fresh Asparagus spears, cut into 2-inch pieces
2 tablespoons Olive Oil
9 oz. Lasagna Noodles 1 package, No Boil
1/4 cup Butter
1/4 cup All-Purpose Flour
1 1/2 cups Chicken Broth
1/4 teaspoon Pepper white
9 oz Brie Cheese rounds peeled and cubed
1/4 cup Dry Sherry
2 1/2 cups Lobster chopped cooked
2/3 tablespoon Parmesan Cheese finely shredded
1 cup Tomato chopped
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1. Grease a 3-quart rectangular baking dish; set dish aside. Place asparagus pieces in a 13x9x2-inch baking pan; toss with oil. Bake, uncovered, in a 475 degree F oven for 5 to 8 minutes or until crisp-tender; cool.

2. Meanwhile, separate lasagna noodles and soak in water for 15 minutes; drain. Reduce oven temperature to 400 degree F.

3. For sauce, in a small saucepan melt butter over medium heat; stir in flour. Cook and stir about 5 minutes or until flour mixture is lightly browned. Stir in broth and white pepper. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until almost melted. If desired, stir in sherry.

4. Place one-third of the lasagna noodles in the bottom of the prepared baking dish, overlapping or trimming as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, and half of the lobster. Sprinkle with a little of the Parmesan cheese.

5. Repeat layers with another one-third of the noodles, 1/3 cup of the sauce, remaining asparagus, and remaining lobster. Sprinkle with a little more of the Parmesan cheese. Top with remaining lasagna noodles, chopped tomato, remaining sauce, and remaining Parmesan cheese.

6. Bake, covered, in the 400 degree F oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly.

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Dietary Notes:
This recipe is high in Vitamin A with 34% of your daily recommended intake per serving. This recipe is high in Vitamin C with 64% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Butter, Gluten, Tomato, MSG, Poultry, Cheese, Asparagus, Sulfites, Alcohol, Olive Oil allergies.
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