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Lobster-Artichoke Lasagna

Yield 2 servings.

Ingredients

  • 1 (8-ounce) fresh or frozen lobster tail, thawed
  • 1/2 cup 1% low-fat cottage cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1/2 cup coarsely chopped canned artichoke hearts, drained
  • 1 teaspoon reduced-calorie margarine
  • 1 tablespoon all-purpose flour
  • 2/3 cup 1% low-fat milk
  • 1 tablespoon dry white wine
  • 3 lasagna noodles, uncooked
  • Vegetable cooking spray
  • 3 tablespoons shredded part-skim mozzarella cheese, divided
  • 2 tablespoons freshly grated Romano cheese

Nutrition Information

  • calories 391
  • caloriesfromfat 0.0 %
  • fat 17 g
  • satfat 3.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 33 g
  • carbohydrate 46.5 g
  • fiber 0.0 g
  • cholesterol 60 mg
  • iron 0.0 mg
  • sodium 672 mg
  • calcium 0.0 mg

How to Make It

  1. Cook lobster tail in boiling water 6 to 8 minutes or until done; drain. Rinse with cold water. Split and clean tail. Coarsely chop lobster meat; set aside.

  2. Combine cottage cheese and next 4 ingredients in a small bowl, stirring well. Stir in chopped lobster and artichoke hearts; set aside.

  3. Melt margarine in a small heavy saucepan over medium heat; add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly. Cook, stirring constantly, 5 minutes or until white sauce is thickened and bubbly. Stir in wine. Remove from heat, and keep warm.

  4. Cook lasagna noodles according to package directions, omitting salt and fat; drain. Cut each noodle in half crosswise.

  5. Spoon one-third of white sauce onto bottom of a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray. Place 2 noodle halves lengthwise in a single layer over white sauce, and top with half of lobster mixture and 1 1/2 tablespoons mozzarella cheese. Repeat procedure with half of remaining white sauce, 2 noodle halves, remaining lobster mixture, and remaining mozzarella cheese. Top with remaining 2 noodle halves and remaining white sauce. Sprinkle with Romano cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 30 to 35 minutes or until lightly browned. Let stand 10 minutes before serving.

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