Emeril’s Spinach Lasagna with Goat’s Cheese Sauce Recipe

Spruce up a dish with an elegant taste. You can prepare this spinach lasagna recipe without all the fuss. It serves you a healthy portion of delicious food that’s mouthwatering.


Emeril’s Spinach Lasagna with Goat’s Cheese Sauce Recipe

How To Make Emeril's Lasagna of Fresh Spinach, Corn and Crab with Goat's Cheese Sauce

Inspired by the original dish made by Chef Emeril this flavorful lasagna dish combines spinach, corn, crab, and goat's cheese sauce.

Prep: 20 mins
Cook: 22 mins
Total: 42 mins


  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • pinch nutmeg
  • 4 oz Goat's cheese
  • salt
  • freshly ground white pepper
  • 2 tbsp olive oil
  • 2 medium ears of sweet corn
  • 1 lb fresh spinach, washed, stemmed and patted dry
  • 2 tsp garlic, chopped
  • 1 lb lump crabmeat, picked for cartilage
  • 12 inch pieces of fresh pasta
  • 1 tbsp fresh parsley leaves, finely chopped


  1. In a medium saucepan, over medium heat, melt the butter.
  2. Stir in the flour and cook for 2 minutes.
  3. Whisk in the milk, ½ cup at a time.

  4. Season with salt, pepper and nutmeg.
  5. Cook, stirring constantly for 4-6 minutes. Remove from heat and whisk in the cheese.
  6. Set aside and keep warm.
  7. Bring pot of salted water to a boil.
  8. In a large sauté pan, over medium heat, add the oil.
  9. When the oil is hot, add the corn.
  10. Season with salt and pepper.
  11. Sauté the corn for 6 minutes.
  12. Add the spinach, a handful at a time.
  13. Season with salt and pepper.
  14. Sauté for 2 minutes. Add the garlic and crabmeat.
  15. Season with salt and pepper. Sauté for 2 minutes.
  16. Remove from the heat and keep warm.
  17. Add the pasta to the water and cook until tender, about 4-6 minutes.
  18. Drain and toss with olive oil.
  19. Season with salt and pepper.
  20. To assemble, place four pieces of the pasta in the center of each plate.
  21. Place about ¼ cup of the spinach filling over each piece of pasta.

  22. Place a piece of pasta over the spinach filling.
  23. Place a second ¼ cup. of the spinach filling over each piece of pasta.

  24. Place the remaining pieces of pasta over the filling forming 5 layers total.
  25. Spoon the sauce around the pasta.
  26. Garnish with parsley.


  • Sugar: 7g
  • :
  • Calcium: 279mg
  • Calories: 459kcal
  • Carbohydrates: 26g
  • Cholesterol: 72mg
  • Fat: 25g
  • Fiber: 4g
  • Iron: 5mg
  • Potassium: 1096mg
  • Protein: 34g
  • Saturated Fat: 8g
  • Sodium: 1278mg
  • Vitamin A: 11603IU
  • Vitamin C: 45mg
Nutrition Disclaimer
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