Lobster Lasagna Di Carnevale
Lobster Lasagna Di Carnevale
Try this quick and easy lobster lasagna recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Adventurous
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 2 servings
  • For the Meatballs:
  • 3 Italian sausages, skins removed
  • 1 egg
  • ½ cup of breadcrumbs
  • 1 tablespoon of grainy mustard
  • ½ teaspoon of salt
  • 1 tablespoon of fennel seeds
  • For the Tomato Sauce:
  • 125 grams package of pancetta, cubed
  • 125 grams package of prosciutto, chopped
  • A splash of extra virgin olive oil
  • 1 onion, diced
  • 1 head of garlic, chopped
  • 1 carrot, grated
  • 28 ounces can of whole tomatoes, no salt added
  • 1 cup of tomato juice
  • 1 cup of red wine
  • 2 teaspoons of dried thyme
  • For the Cheese Sauce:
  • 1 cup of mascarpone
  • 1 cup of ricotta cheese
  • 1 cup of Parmesan, grated
  • 2 cups of mozzarella, grated
  • 1 egg
  • 1 bunch of fresh basil, sliced
  • 2 cups of cooked lobster meat
  • For Assembly:
  • 125 grams package of sliced prosciutto
  • 2 357 grams boxes of ready to bake lasagna noodles
  • For the Topping:
  • 1 cup of Parmesan, grated
  • 2 cups of mozzarella, grated
  • 1 container of bocconcini mozzarella balls, sliced as needed
  • A small bunch of fresh thyme sprigs

Preheat your oven to 400°F and lightly oil a large baking pan. Turn on your convection fan if you have one.

  1. For the Meatballs:
  2. Mix together the sausage, egg, breadcrumbs, mustard, salt, fennel seeds and parsley
  3. Pinch grape size pieces, roll and place on a baking tray
  4. Bake 10 minutes
  5. Reduce oven temperature to 375°F.
  1. For the Tomato Sauce:
  2. Heat the olive oil in a medium saucepan
  3. Add the prosciutto and pancetta and sauté until lightly browned, about 3 minutes
  4. Toss in the onion, garlic and carrots and continue cooking a further 2 to 3 minutes
  5. Pour in the tomatoes, tomato juice, red wine, thyme and salt and heat through
  1. For the Cheese Sauce:
  2. Mix together the mascarpone, ricotta, parmesan, mozzarella, eggs, lobster and basil
  1. For Assembly:
  2. Build the lasagna in this order: Sauce/ Noodle/ Sauce/ Meatballs/ Noodles/ Cheese Sauce/ Prosciutto/ Noodles/ Sauce/ Cheese Topping Mix/ Bocconcini/ Fresh thyme sprigs
  3. Coat a piece of aluminium foil with non-stick spray and cover tightly
  4. Bake until all the layers have heated through, 45 minutes
  5. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping
  6. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes will do it

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