Emeril’s Spinach Lasagna with Goat’s Cheese Sauce Recipe

Instructions

1. In a medium saucepan, over medium heat, melt the butter.
2. Stir in the flour and cook for 2 minutes.

3. Whisk in the milk, ½ cup at a time.

4. Season with salt, pepper and nutmeg.
5. Cook, stirring constantly for 4-6 minutes. Remove from heat and whisk in the cheese.
6. Set aside and keep warm.
7. Bring pot of salted water to a boil.
8. In a large sauté pan, over medium heat, add the oil.
9. When the oil is hot, add the corn.
10. Season with salt and pepper.
11. Sauté the corn for 6 minutes.
12. Add the spinach, a handful at a time.
13. Season with salt and pepper.
14. Sauté for 2 minutes. Add the garlic and crabmeat.
15. Season with salt and pepper. Sauté for 2 minutes.
16. Remove from the heat and keep warm.
17. Add the pasta to the water and cook until tender, about 4-6 minutes.
18. Drain and toss with olive oil.
19. Season with salt and pepper.
20. To assemble, place four pieces of the pasta in the center of each plate.

21. Place about ¼ cup of the spinach filling over each piece of pasta.

22. Place a piece of pasta over the spinach filling.

23. Place a second ¼ cup. of the spinach filling over each piece of pasta.

24. Place the remaining pieces of pasta over the filling forming 5 layers total.
25. Spoon the sauce around the pasta.
26. Garnish with parsley.