MAINE RECIPES RECIPES

MAINE LOBSTER LASAGNA RECIPE | ALLRECIPES

Maine Lobster Lasagna Recipe | Allrecipes image

I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.

Provided by Shelak

Categories Lobster Recipes

Total Time 1 hours 55 minutes

Prep Time 1 hours 0 minutes

Cook Time 55 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
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. Mix in the onion, garlic, parsley and pepper.
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. 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.
Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 553 calories, CarbohydrateContent 20.4 g, CholesterolContent 159.9 mg, FatContent 36.5 g, FiberContent 1.2 g, ProteinContent 36.8 g, SaturatedFatContent 17 g, SodiumContent 1376.4 mg, SugarContent 3.8 g

MAINE NEEDHAMS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Maine Needhams Recipe - Food.com - Food.com - Recipes ... image

Needhams are typical to Maine. They originated in Portland, Maine by a candy maker who had attended an evangelistic service in Portland in 1872. The evangelist's name was the Rev. George C. Needham and because of many conversions, his name was on everyone's lips. When the candy maker came back to his shop after one of the services, his candy makers were making a new candy. When he asked the name of this candy, a young candy maker said, "Call them Needhams". They are still made today, not only by the candy store, but by all of us Maine-ers who love to cook. Needhams are made with coconut and have a dark chocolate coating. They remind me of a Mound candy bar. They are delicious. This recipe halves easily, but who will want a half batch? Not me. NOTE: Someone reviewed this recipe and said that it was in "Cooking Down East". There is one there but it calls for 1/2 lb. coconut which is 8 oz. This one calls for 2 7-ounce bags or 14 ounces of coconut. If I had gotten it from this cookbook I would have given the woman credit for it, but I didn't. They are all very similar.

Total Time 40 minutes

Prep Time 40 minutes

Yield 66 candies

Number Of Ingredients 9

Ingredients

3/4 cup mashed potatoes (not seasoned)
1/2 teaspoon salt
2 (1 lb) packages confectioners' sugar
1/2 cup butter
2 (7 ounce) bags flaked coconut
2 teaspoons vanilla
1 (12 ounce) package chocolate chips
4 unsweetened chocolate squares
1/2 paraffin wax block, the same paraffin you melt to use on top jam (2 1/2 by 2 1/2)

Steps:

Pare, cook, and mash potato to make three-quarters of a cup.
Add salt.
Using double boiler place butter in it and melt over boiling water.
Add mashed potato, confectioners sugar, flaked coconut, and vanilla.
Mix well and turn into a buttered jelly roll pan and spread evenly.
Place in a cool place to harden.
When hard, cut into small squares.
For the dipping chocolate, again use a double boiler.
Place paraffin in the top over boiling water to melt.
Then add the two kinds of chocolate and allow to melt.
Stir well to mix ingredients.
Dip in the chocolate mixture (with a fork, toothpick, or cake tester--I use a fork and put the square on top of the tines and dip it, letting the excess chocolate drip off before I lay it on the waxed paper).
Hold each square over the chocolate mixture after dipping so the square drains well (I usually will have to reheat the chocolate inbetween dippings so it is nice and thin and drips of easily).
Place on waxed paper to harden.
Should make about 66 good sized needhams.
This halves easily.

Nutrition Facts : Calories 129.2, FatContent 5.6, SaturatedFatContent 4, CholesterolContent 3.8, SodiumContent 55.5, CarbohydrateContent 21.1, FiberContent 1.2, SugarContent 18.5, ProteinContent 0.7

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