Directions

1. Preheat oven to 400 F. 2. Brush a 13” x 9” x 2” glass baking dish with olive oil.

3. Mix lobster meat, cream, basil, 2/3 of the cottage cheese, peas, Parmesan, eggs and salt in a medium bowl.

4. Spread the remaining 1/4 of the cottage cheese over bottom of the prepared baking dish.

5. Arrange four noodles in single layer over the cottage cheese, breaking noodles as needed to cover. Spread 1/4 of the lobster mixture over the noodles. Sprinkle 1/4 cup mozzarella cheese over the first layer. Repeat three more times with four noodles, lobster mixture and 1/4 cup mozzarella each time.

6. Top with remaining mozzarella cheese. Cover with foil, sealing edges. 7. Bake for 30 minutes with foil on, and then remove for the next 25 minutes.

8. Let the lasagna stand for 15 minutes before serving.