Maine Lobster with White Lasagna Sauce

INGREDIENTS:

1 package lasagna noodles

½ pound mushrooms, cut

1 large onion, grated

3 cloves garlic, chopped

1 small can tomatoes, cut up (reserve liquid)

1 pound Maine lobster meat, diced

1 dash hot pepper flakes

1 dash ground black pepper

2 cups traditional white sauce (recipe follows)

8 ounces ricotta cheese

8 ounces grated mozzarella cheese

Traditional White Sauce

3 Tablespoons butter or margarine

¼ cup flour

DIRECTIONS:

Cook and drain lasagna noodles.

Sauté mushrooms, onions, and garlic and drain liquid.  Add can of tomatoes with juice, Maine Lobster, and spices.  Cook briefly over low heat.  Prepare white sauce (recipe follows) and add to above ingredients.  Combine mozzarella and ricotta cheese.  Starting with white sauce, layer noodles, cheese then sauce again until all ingredients are used.  Bake at 350 degrees for ½ hour or until bubbly.

Traditional White Sauce

 Melt butter in pan and add flour, whisking to form a shiny paste.  Mix in one cup of milk slowly and stir.  Cook until thickened.  Add remaining cup of milk.  If mixture is too thin thicken with more flour or mozzarella cheese.  Whisk slowly over low heat until smooth.

NUTRITIONAL:

Per serving:

calories                469.2

carbohydrate         26.4  g

cholesterol              134  mg

total fat                  23.6  g

protein                   34.5  g

sodium                   734  mg

dietary fiber             1.5  g

calcium                   471  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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