Belizean Lobster Lasagna recipe from Caves Branch!

ITALY MEETS BELIZE!  Belize is known for its cultural foods and flavourful cuisines, and it’s no secret that in this country on the coast, seafood is popular amongst many dishes.  This Belizean twist on one of Italy’s most popular cuisines is loved by many at Caves Branch Jungle Lodge and Adventure Company.

 

 

 

2 tablespoons olive oil

1 cup chopped yellow onion (1 onion)

2 garlic cloves, minced

1 ½ pounds lobster meat 

1 (28-ounce) can crushed tomatoes in tomato puree

1 (6-ounce) can tomato paste

¼ cup chopped fresh flat-leaf parsley, divided

½ cup chopped fresh basil leaves

2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ pound lasagna noodles

15 ounces ricotta cheese

3 to 4 ounces cream cheese

1 cup grated Parmesan, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced

 

 

 Heat the olive oil in a large (10 to 12-inch) skillet. Add the chopped onions and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the lobster meat and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 ½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

 

In a medium bowl, combine the ricotta, cream cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.

 

Ladle 1/3 of the sauce into a 9x12x2 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until gold brown.

Serve with a fresh garden salad topped with your favourite vinaigrette, garlic bread, and a dash of crushed red pepper or Marie Sharp’s Hot Sauce if you like a little heat.