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Lasagna Of Fresh Spinach, Corn And Crab With A Goat Chees

Source of Recipe

Emeril Live


List of Ingredients

3 tb Butter
3 tb Flour
2 1/2 c Milk
pn Nutmeg
4 oz Goats cheese
Salt
Freshly ground white pepper
2 tb Olive oil
2 md Ears of sweet corn
1 lb Fresh spinach, washed, Stemmed and patted dry
2 ts Chopped garlic
1 lb Lump crabmeat, picked for Cartilage
12 (4 by 3-inches) pieces of Fresh pasta
1 tb Finely chopped fresh parsley Leaves


Recipe

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