Today, I will be sharing you the recipe of my personal favorite and most loved dish of Paul’s Kitchen.
- 3 cups Cioppino Sauce
- 7 ½ ounces Ricotta Cheese
- 1 Egg
- 1 cup shredded Fontina Cheese
- ½ cup shredded Mozzarella Cheese
- ½ cup grated Parmesan Cheese
- ½ tablespoon minced Garlic
- 1 tablespoon chopped fresh Parsley
- ½ teaspoon freshly ground black pepper
- 1 package of Lasagna Noodles, prepared according to package directions
- 1 pound cooked and cubed Lobster meat
- 2 cups cleaned chopped Spinach
- ½ cup whole Basil Leaves
- ¼ cup Olive Oil
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 16 ounces can Tomatoes
- 1 cup Red Wine
- 1 cup Tomato Juice
- 1 cups Clam Juice
- 1 4 ounces can Tomato Paste
- Salt and Pepper to taste
- Preheat the oven to 375 degrees and Grease a 9×13 inch baking dish.
- In a large bowl, stir together the ricotta cheese, egg, half of the Fontina, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the garlic, parsley, and pepper.
- Spread 1 1/2 cups of Cioppino sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach, then basil and then another layer of Cioppino sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Fontina, mozzarella, and Parmesan cheeses over the top.
- Just shake the pan little bit, and cover it with aluminum foil and bake for 45 mins. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
Procedure for Cioppino Sauce:
- In a large pot, sauté onions on medium heat in olive oil until soft. Add the garlic and sauté 1 minute more. Add canned tomatoes, red wine, tomato juice, clam juice and tomato paste. Bring to a simmer and cook uncovered until mixture is reduced by half. Add salt and pepper to taste.