Lobster-Artichoke Lasagna Recipe

Name: Lobster-Artichoke Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 for 15 minutes; uncover and bake an additional 30 to 35 minutes or until lightly browned. Let stand 10 minutes before serving.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Lobster-Artichoke Lasagna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster-Artichoke Lasagna

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