Lasagna of fresh spinach, corn and crab with a goat chees
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Lasagna of fresh spinach, corn and crab with a goat chees
  Lasagna    Spinach    Corn    Crab    Goat  
Last updated 6/12/2012 1:00:03 AM. Recipe ID 23089. Report a problem with this recipe.
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      Title: Lasagna of fresh spinach, corn and crab with a goat chees
 Categories: E.
      Yield: 4 Servings
 
      3 tb Butter
      3 tb Flour
  2 1/2 c  Milk
        pn Nutmeg
      4 oz Goats cheese
           Salt
           Freshly ground white pepper
      2 tb Olive oil
      2 md Ears of sweet corn
      1 lb Fresh spinach, washed,
           Stemmed and patted dry
      2 ts Chopped garlic
      1 lb Lump crabmeat, picked for
           Cartilage
     12    (4 by 3-inches) pieces of
           Fresh pasta
      1 tb Finely chopped fresh parsley
           Leaves
 
  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 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.
  
  Yield: 4 servings
  




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Recipe ID 23089 (Apr 03, 2005)

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