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Lobster Lasagna




Source of Recipe


Internet


List of Ingredients




1 pound fresh asparagus
1 tablespoon olive oil
4 ounces no-boil lasagna noodles
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup chicken broth
1/8 teaspoon ground white pepper
1 4 1/2 ounce round Brie cheese, peeled and cubed
2 tablespoon dry sherry (optional)
1 1/4 cups chopped cooked lobster or one 6or 8 ounce package flake style
imitation lobster
1/3 cup grated parmesan cheese
1/2 cup chopped tomato


Recipe



Snap off and discard woody bases from asparagus. Scrape off scales if desired. Cut asparagus into 2-inch pieces. Place in a 13x9x2 inch baking pan; toss with oil. Bake uncovered in a 475� oven for 5 to 10 minutes or until crisp-tender. Cool.

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

In a small saucepan, melt butter over medium heat; stir in flour. Cook and stir about 2 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 melted. If desired, stir in sherry.

Grease a 2 quart square baking dish; place one-third of the lasagna noodles in bottom of dish, folding or trimming as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, half of the lobster and a sprinkle of the parmesan.

Repeat layers. Top with remaining lasagna noodles, chopped tomato, remaining sauce and remaining parmesan.

Cover and bake in the 400� oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly. Let stand 5 minutes before serving.