Rock Lobster Lasagna
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lasagna noodles
|
*
|
| ⅓ | cup |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | cups |
tomato sauce
|
|
| ½ | cup |
bouillon
|
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | each |
lobster tails
|
*
|
| 1 | pound |
mozzarella cheese
sliced |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lasagna noodles
|
*
|
| 79 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 473 | ml |
tomato sauce
|
|
| 118 | ml |
bouillon
|
* |
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6 | each |
lobster tails
|
*
|
| 453.6 | g |
mozzarella cheese
sliced |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Cook noodles in rapidly boiling salted water.
Drain Spread noodles out on waxed paper to prevent them from sticking.
Sauté onion in remaining oil until tender.
Stir in tomato sauce, bouillion, salt and pepper; simmer 10 minutes.
Cut away thin underside membrane of lobster tails.
Spoon some of the sauce into the bottom of a greased pan.
Top noodles with rock lobster pieces; cover with sauce.
Layer mozzarella over all; sprinkle with Parmesan cheese.
Cover and bake in preheated 350℉ (180℃). oven 30 minutes, or until bubbling hot.
