Lobster_and_Spinach_Lasagna_

Lobster and Spinach Lasagna Rolls Recipe: Creamy, Elegant, and Delicious

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There’s something magical about rolling a lasagna, layer by layer, with a surprise inside. Growing up in Crete, I remember my grandmother taking extra care with family dinners, filling each dish with love and tiny personal touches. I still remember the day I decided to mix seafood into my classic lasagna rolls a delicate balance of lobster, creamy ricotta, and tender spinach. From the first bite, I knew this recipe would be a favorite for anyone who loves luxurious comfort food. This lobster and spinach lasagna rolls recipe is my way of sharing a little Cretan warmth with you, even across the ocean.

It’s elegant enough for a special dinner but approachable enough for a cozy weekend meal. You’ll love how the flavors of fresh lobster, creamy cheeses, and earthy spinach combine into a dish that’s as beautiful as it is delicious. Whether you’re cooking for family or impressing friends, this recipe brings warmth, flavor, and a touch of indulgence to your table.

Ingredients You’ll Need

  • 9-12 no-boil lasagna noodles
  • 1 lb cooked lobster meat, chopped
  • 2 cups fresh spinach, sautéed and drained
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups béchamel sauce (or white cream sauce)
  • 1 tbsp olive oil
  • Fresh parsley, chopped for garnish

This lobster and spinach lasagna rolls recipe shines because it balances creamy textures, bright lemony notes, and the luxurious sweetness of lobster. You can even prep the filling ahead of time, making dinner stress-free and fun.

Step-by-Step Instructions

  1. Prepare the Filling:
    Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Stir in spinach until wilted, then remove from heat. In a bowl, combine ricotta, sautéed spinach, lemon zest, salt, and pepper. Gently fold in chopped lobster.
  2. Assemble the Rolls:
    Lay out lasagna noodles on a clean surface. Spread a generous spoonful of the lobster-spinach mixture on each noodle. Roll carefully, sealing the filling inside.
  3. Prepare the Baking Dish:
    Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange the lasagna rolls seam-side down. Pour remaining béchamel sauce over the top and sprinkle with mozzarella and Parmesan.
  4. Bake the Rolls:
    Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is bubbly and golden.
  5. Garnish and Serve:
    Let the lasagna rolls rest for 5 minutes. Sprinkle with fresh parsley before serving. Pair with a crisp white wine or a light salad for a perfect meal.

Serving Suggestions

These rolls are rich and indulgent, so lighter sides work beautifully. Consider:

  • A simple arugula salad with lemon vinaigrette 🥗
  • Garlic bread or a crusty baguette 🍞
  • Steamed asparagus or roasted cherry tomatoes 🍅

Serve them hot, and watch as everyone marvels at how stunning and flavorful this lobster and spinach lasagna rolls recipe is.

Recipe Card 📋✨

⏱️ Time Cook:

  • Prep: 20 min
  • Cook: 40 min
  • Total: 1 hour

📝 Ingredients:

  • 9-12 no-boil lasagna noodles
  • 1 lb cooked lobster meat, chopped
  • 2 cups fresh spinach, sautéed and drained
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups béchamel sauce
  • 1 tbsp olive oil
  • Fresh parsley, chopped for garnish

👩‍🍳 Instructions:

  1. Sauté garlic and spinach, then mix with ricotta, lobster, lemon zest, salt, and pepper.
  2. Spread filling on lasagna noodles and roll up.
  3. Place rolls in a baking dish with béchamel sauce.
  4. Top with mozzarella and Parmesan, cover with foil.
  5. Bake at 375°F for 25 min, remove foil, bake 10-15 min more.
  6. Garnish with parsley and serve.

💡 Note:

  • Use fresh or frozen lobster.
  • Pre-cook noodles if not using no-boil type.
  • Can be made a day ahead and baked before serving.

🥗 Nutrition (per serving):

  • Calories: 420
  • Protein: 32g
  • Carbs: 28g
  • Fat: 18g

Short 100-Word Version

This lobster and spinach lasagna rolls recipe combines luxury and comfort in every bite. Tender no-boil noodles are rolled around a creamy mixture of ricotta, fresh spinach, and sweet lobster, then baked with luscious béchamel sauce and melted mozzarella. Perfect for family dinners or special occasions, it’s elegant yet approachable. With a hint of lemon zest and a sprinkle of Parmesan, each roll bursts with flavor. Serve with a fresh salad or roasted vegetables for a complete meal. This recipe is easy to prep, fun to make, and guaranteed to impress anyone at your table.

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