Rock lobster lasagna
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pk Lasagna noodles |
| ⅓ | cup | Olive oil |
| 2 | cups | Tomato sauce |
| Water,boiling,salted | ||
| ½ | cup | Onion,chopped |
| ½ | cup | Bouillion |
| ½ | teaspoon | Salt |
| 6 | eaches | Rock lobster tails(3oz ea) |
| ½ | cup | Parmesan cheese,grated |
| ¼ | teaspoon | Black pepper |
| 1 | pounds | Mozzarella cheese,sliced |
Directions
INGREDIENTS
DIRECTIONS
Cook noodles in rapidly boiling salted water as directed on package, adding 1 tbs oil to water. Drain Spread noodles out on waxed paper to prevent them from sticking together. Saute 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 with scissors; remove meat and cut into very small pieces. Spoon some of the sauce into the bottom of a greased, shallow 3-quart baking-serving dish; layer with noodles. Top noodles with rock lobster pieces; cover with sauce . Layer mozzarella over all; sprinkle with Parmesan cheese. Cover and bake in preheated 350'F.
oven 30 minutes, or until bubbling hot.
Submitted By EARL SHELSBY On 05-13-95