Lasagna of fresh spinach, corn & crab with goat's cheese

4 servings

Ingredients

Quantity Ingredient
3.00 tablespoon butter
3.00 tablespoon flour
2½ cup milk
1.00 pinch nutmeg
4.00 ounce goat's cheese
1 salt; to taste
1 freshly-ground white pepper; to taste
2.00 tablespoon olive oil
2.00 medium sweet corn ears
1.00 pounds fresh spinach; washed, stemmed,
1 and patted dry
2.00 teaspoon chopped garlic
1.00 pounds lump crabmeat; picked for cartilage
12.00 pieces fresh pasta -; (4 by 3)
1.00 tablespoon finely-chopped fresh parsley leaves

Directions

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, ½ cup at a time.

Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat 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 ¼ cup of the spinach filling over each piece of pasta.

Place a piece of pasta over the spinach filling. Place a second ¼ 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. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Lasagna Of Fresh Spinach, Corn And Crab With A Goat's Cheese Sauce".

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B58 broadcast 07-08-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

07-28-1998

Recipe by: Emeril Lagasse

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