Emeril’s Lasagna

3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Pinch of nutmeg
4 ounces of Goat’s cheese
Salt
Freshly ground white pepper
2 tablespoons olive oil
2 medium ears of sweet corn
1 pound fresh spinach, washed, stemmed and patted dry
2 teaspoons chopped garlic
1 pound lump crabmeat, picked for cartilage
12 (4 by 3-inches) pieces of fresh pasta
1 tablespoon 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 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Set aside and keep warm. Bring pot of salted water to a boil.

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

Remove from the heat and keep warm. Add the pasta to the water and cook until tender, about 4 to 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 cup of the spinach filling over each piece of pasta. Place a piece of pasta over the spinach filling. Place a second 1/4 cup 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


T-fal Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan / Saute Pan, 12-Inch

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