Maine Lobster Lasagna
1 (15 ounce) container ricotta cheese
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan 9x13 inches.
- In a large bowl, mix the ricotta cheese, eggs, half the Cheddar cheese, half the mozzarella and half the Parmesan. Mix the onion, garlic, parsley and pepper.
- Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking sheet. Cover plate with a layer of lasagna. Arrange 1/3 of the lobster meat over noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remaining cheddar, mozzarella and Parmesan cheese on top. Give the whole pan a gentle shake to get everything settled in.
- Bake, covered lightly with foil, for 45 minutes in the preheated oven. Remove foil and continue baking for 10 minutes or until top is browned. Let stand 10 minutes before serving.