A rich seafood lasagna layered with lobster, ricotta, Alfredo sauce, Parmesan, and mozzarella.
This recipe was passed down to Linda by her aunt, who loved all things Italian.
Preheat the oven to 350°F.
Grease a 9 x 13-inch baking dish.
In a bowl, mix the ricotta cheese, egg, and grated Parmesan until combined.
Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
You can use half lobster and half lump crab for a variation. Wilted, well-drained baby spinach can also be added to the ricotta mixture.
Add a layer of lasagna noodles.
Spread part of the ricotta mixture over the noodles.
Sprinkle a generous layer of chopped lobster meat over the ricotta mixture.
Top with shredded mozzarella.
Repeat the layers until the baking dish is full, finishing with sauce and mozzarella on top.
Cover with foil and bake for 40 to 50 minutes.
Remove the foil during the last 10 minutes of baking so the top can lightly brown.
Let the lasagna rest for 10 minutes before slicing and serving.
