Lobster Lasagna Di Carnevale

Yield: 8 Servings


  • For the Meatballs:                
    • 3 Italian sausages, skins removed
    • 1 egg
    • ½ cup of breadcrumbs
    • 1 Tbsp of grainy mustard
    • ½ tsp of salt
    • 1 Tbsp of fennel seeds
  • For the Tomato Sauce:                    
    • 1- 125g package of pancetta, cubed
    • 1- 125g package of prosciutto, chopped
    • a splash of extra virgin olive oil
    • 1 onion, diced
    • 1 head of garlic, chopped
    • 1 carrot, grated
    • 1- 28 oz can of whole tomatoes, no salt added
    • 1 cup of tomato juice
    • 1 cup of red wine
    • 2 tsp of dried thyme
  • For the Cheese Sauce:                                             
    • 1 cup of mascarpone
    • 1 cup of ricotta cheese
    • 1 cup of Parmesan, grated
    • 2 cups of mozzarella, grated
    • 1 egg
    • 1 bunch of fresh basil, sliced
    • 2 cups of cooked lobster meat
  • For assembly:
    • 1- 125 g package of sliced prosciutto
    • 2- 357g boxes of ready to bake lasagna noodles
  • For the Topping:                                          
    • 1 cup of Parmesan, grated
    • 2 cups of mozzarella, grated
    • 1 container of bocconcini mozzarella balls, sliced as needed
    • a small bunch of fresh thyme sprigs


  1. Preheat your oven to 400°F and lightly oil a large baking pan. Turn on your convection fan if you have one.
  2. For the Meatballs:
    1. Mix together the sausage, egg, breadcrumbs, mustard, salt, fennel seeds and parsley. Pinch grape size pieces, roll and place on a baking tray. Bake 10 minutes.
  3. Reduce oven temperature to 375°F.
  4. For the Tomato Sauce:
    1. Heat the olive oil in a medium saucepan. Add the prosciutto and pancetta and sauté until lightly browned, about 3 minutes. Toss in the onion, garlic and carrots and continue cooking a further 2 to 3 minutes. Pour in the tomatoes, tomato juice, red wine, thyme and salt and heat through.
  5. For the Cheese Sauce:
    1. Mix together the mascarpone, ricotta, parmesan, mozzarella, eggs, lobster and basil.


For assembly:

Build the lasagna in this order: Sauce/ Noodle/ Sauce/ Meatballs/ Noodles/ Cheese Sauce/ Prosciutto/ Noodles/ Sauce/ Cheese Topping Mix/ Bocconcini/ Fresh thyme sprigs. Coat a piece of aluminum foil with non-stick spray and cover tightly. Bake until all the layers have heated through, 45 minutes. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes will do it.