Fresh Crabmeat, Lobster and Potato Lasagna
From chef and author Emeril Lagasse

For the Lasagna
2 1/2 pounds Idaho potatoes, sliced long 1/8 inch thick
1 pound lump crabmeat, picked over for cartilage
1 pound cooked lobster tail meat, diced
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons truffle oil (optional)

For the Filling
6 ounces grated Parmigiano-Reggiano
2 cups ricotta cheese
1 egg
2 teaspoons chopped garlic
8 ounces grated mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

For the Bechamel
6 tablespoons butter
6 tablespoons flour
4 1/2 cups milk
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 pound fresh spinach, cleaned, stemmed and chiffonade
2 ounces grated Parmigiano-Reggiano

Make the Bechamel
1. In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.

2. Slowly whisk the milk into the flour, stirring vigorously to blend together.

3. Set over high heat and quickly bring to a boil for 1 minute stirring.

4. Allow to cook another 5 minutes, or until floury taste is gone.

5. Remove from the heat and add salt, nutmeg and grated Parmigiano.

Make the Filling
1. In a mixing bowl, combine the Parmigiano-Reggiano, ricotta, egg and mozzarella.

2. Season with salt and pepper and set aside.

Build the Lasagna
1. Preheat the oven to 300 degrees F.

2. Lay the potato slices on sheet pans and season with 1 teaspoon salt and 1/2 teaspoon white pepper.

3. Drizzle the potatoes with olive oil, wrap the sheet pans with aluminum foil and bake for 15 minutes.

4. Remove from the oven, let cool and increase oven temperature to 350 degrees F.

5. Grease an 8 X 8 X 2 inch pan with butter.

6. To assemble, spread 1 cup of the bŽchamel over the bottom of the pan.

7. Season the crabmeat and lobster with salt, white pepper and truffle oil.

8. Sprinkle 1/4 of the seafood over the sauce.

9. Lay 1/4 of the potato slices overtop the seafood, and cover with some of the cheese filling.

10. Repeat the layering process until all the ingredients are used and you end with a layer of béchamel sauce.

11. Place in the oven and bake until bubbly and golden, about 30 minutes. Remove from the oven and allow to cool for 10 minutes before serving.