The lobster seafood lasagna recipe

Ingredients:

* 4 lobsters, from 1 lb. to 1 lb. and 1/4 each,
* Enough lasagna noodles (less than 1 lb.)
* 1 lb. (16 oz.) ricotta
* 1/2 lb. grated cheddar
* 1/2 cup grated mozzarella
* 1/2 cup grated Parmesan cheese
* 4 tablespoons butter
* 3 eggs
* 1 cup white wine
* 1 cup fish stock
* 5 carrots
* 4 tomatoes
* 5 cloves garlic, minced
* Fresh Parsley,
* Fresh dill,
* Salt, black pepper

Instructions

1) Pour the ricotta in a bowl and mix with the eggs, the cheddar, half the mozzarella, half the Parmesan, fresh parsley, fresh dill and a few turns of the black pepper mill.

2) Peel the carrots, tomatoes and onions, then chop them all in small cubes. Fry in butter in a pan to make them sweat, then pour the wine in, followed by the fish stock, the rest of dill, parsley, a few turns on the pepper mill, pressed-in garlic and cook everything together, cook to reduce the sauce.

3) After this, if your lobsters aren't already cooked, boil lobsters in boiling salted water for ten minutes, then peel them and work to take the lobsters' meat which you will then cut in small chunks. Add the lobster meat to the fish stock and vegetables preparation.

4) Cook pasta in a pot filled with enough boiling salted water; take them out after about 8 minutes of boiling or about half cooked.

5) Start by preheating the oven to 350 ˚F (190 °C). Line the bottom of a deep baking dish with a first layer of lasagne, over which we place 1/3 of the lobster preparation, then put in a third layer of cheese preparation over, then cover with a layer of lasagne noodles. Repeat this process until the last lasagna layer, which we will top with the remaining cheese. Cover with foil and bake for 10 minutes, then remove the foil and bake 10 minutes more. Keep a watchful eye while baking so you do not burn your lasagna.

After taking your lasagna out of the oven, wait 10 minutes before cutting it...