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Lobster Lasagna Di Carnevale

Yield: 8 Servings

Ingredients

Method

  1. Preheat your oven to 400°F and lightly oil a large baking pan. Turn on your convection fan if you have one.
  2. For the Meatballs:
    1. Mix together the sausage, egg, breadcrumbs, mustard, salt, fennel seeds and parsley. Pinch grape size pieces, roll and place on a baking tray. Bake 10 minutes.
  3. Reduce oven temperature to 375°F.
  4. For the Tomato Sauce:
    1. Heat the olive oil in a medium saucepan. Add the prosciutto and pancetta and sauté until lightly browned, about 3 minutes. Toss in the onion, garlic and carrots and continue cooking a further 2 to 3 minutes. Pour in the tomatoes, tomato juice, red wine, thyme and salt and heat through.
  5. For the Cheese Sauce:
    1. Mix together the mascarpone, ricotta, parmesan, mozzarella, eggs, lobster and basil.

 

For assembly:

Build the lasagna in this order: Sauce/ Noodle/ Sauce/ Meatballs/ Noodles/ Cheese Sauce/ Prosciutto/ Noodles/ Sauce/ Cheese Topping Mix/ Bocconcini/ Fresh thyme sprigs. Coat a piece of aluminum foil with non-stick spray and cover tightly. Bake until all the layers have heated through, 45 minutes. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes will do it.