Maine Lobster Lasagna

Ingredients

• 32 ounce alfredo pasta sauce 
• 10 ounce baby spinach leaves 
• 1 teaspoon pepper black freshly ground
• 2  eggs 
• 2 tablespoons parsley fresh chopped
• 1 tablespoon garlic minced
• 2 pounds live maine lobsters cubed cooked
• 1 medium onion minced
• 16  no-boil lasagna noodles 
• 1 cup parmesan cheese grated
• 15 ounce ricotta cheese 
• 2 cups cheddar cheese shredded
• 1 cup mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese.
3. Mix in the onion, garlic, parsley and pepper.
4. Spread 1 1/2 cups of Alfredo 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 and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top.
5. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
6. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven.
7. Remove the foil and continue baking for an additional 10 minutes or until the top is browned.
8. Let stand for 10 minutes before serving.