Lobster-Artichoke Lasagna |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1 (8-ounce) fresh or frozen lobster tail, thawed |
1/2 cup 1% low-fat cottage cheese |
1 tablespoon chopped fresh parsley |
1/4 teaspoon dried basil |
1/4 teaspoon minced garlic |
1/4 teaspoon pepper |
1/2 cup coarsely chopped canned artichoke hearts, drained |
1 teaspoon reduced-calorie margarine |
1 tablespoon all-purpose flour |
2/3 cup 1% low-fat milk |
1 tablespoon dry white wine |
3 lasagna noodles, uncooked |
vegetable cooking spray |
3 tablespoons shredded part-skim mozzarella cheese, divided |
2 tablespoons freshly grated romano cheese |
Directions:
1. Cook lobster tail in boiling water 6 to 8 minutes or until done; drain. Rinse with cold water. Split and clean tail. Coarsely chop lobster meat; set aside.
2. Combine cottage cheese and next 4 ingredients in a small bowl, stirring well. Stir in chopped lobster and artichoke hearts; set aside.
3. Melt margarine in a small heavy saucepan over medium heat; add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly. Cook, stirring constantly, 5 minutes or until white sauce is thickened and bubbly. Stir in wine. Remove from heat, and keep warm.
4. Cook lasagna noodles according to package directions, omitting salt and fat; drain. Cut each noodle in half crosswise.
5. Spoon one-third of white sauce onto bottom of a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray. Place 2 noodle halves lengthwise in a single layer over white sauce, and top with half of lobster mixture and 1 1/2 tablespoons mozzarella cheese. Repeat procedure with half of remaining white sauce, 2 noodle halves, remaining lobster mixture, and remaining mozzarella cheese. Top with remaining 2 noodle halves and remaining white sauce. Sprinkle with Romano cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 30 to 35 minutes or until lightly browned. Let stand 10 minutes before serving.
|
|