Lasagna of Fresh Spinach, Corn, and Crab with Goat Cheese Sauce

  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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3 tablespoons butter

3 tablespoons flour

2 1/2 cups milk

Pinch of nutmeg

4 ounces goat cheese


Freshly ground white pepper

2 tablespoons olive

2 medium ears of sweet corn, kernels removed from cob

1 pound fresh spinach, washed, stemmed, and patted dry

2 teaspoons chopped garlic

1 pound lump crabmeat, picked over for cartilage

12 (4 by 3 inches) pieces of fresh pasta

1 tablespoon finely chopped fresh parsley leaves


  1. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2-cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes.
  2. Remove from the heat and whisk in the cheese. Set aside and keep warm. Bring pot of salted water to a boil. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the corn. Season with salt and pepper. Saute the corn for 6 minutes.
  3. Add the spinach, a handful at a time. Season with salt and pepper. Saute for 2 minutes. Add the garlic and crabmeat. Season with salt and pepper. Saute for 2 minutes. Remove from the heat and keep warm. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Drain and toss with olive oil. Season with salt and pepper.
  4. To assemble, place four pieces of the pasta in the center of each plate. Place about 1/4 cup of the spinach filling over each piece of pasta. Place a piece of pasta over the spinach filling. Place a second 1/4-cup of the spinach filling over each piece of pasta. Place the remaining pieces of pasta over the filling forming 5 layers total. Spoon the sauce around the pasta. Garnish with parsley.

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