Lasagna Of Fresh Spinach, Corn And Crab With Goat's Cheese

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
2 1/2 cups	592ml	Milk
1		Nutmeg
4 oz	113g	Goat's cheese
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Sweet corn ears (medium)
1 lb	454g / 16oz	Fresh spinach - washed, stemmed,
		And patted dry
2 teaspoons	10ml	Chopped garlic
1 lb	454g / 16oz	Lump crabmeat - picked for cartilage
12		Fresh pasta - (4" by 3")
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 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 1/4 cup of the spinach filling over each piece of pasta. Place a piece of pasta over the spinach filling. Place a second 1/4 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.

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

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