Lasagna of fresh spinach, corn and crab with a goat chees

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
3 tablespoons Flour
2½ cup Milk
pinch Nutmeg
4 ounces Goats cheese
Salt
Freshly ground white pepper
2 tablespoons Olive oil
2 mediums Ears of sweet corn
1 pounds Fresh spinach, washed,
Stemmed and patted dry
2 teaspoons Chopped garlic
1 pounds Lump crabmeat, picked for
Cartilage
12 (4 by 3-inches) pieces of
Fresh pasta
1 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 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.

Yield: 4 servings

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