Crab and leek lasagne

Preparation time:
20 mins
Cooking time:
1 hour 15 mins
Serves:
6
Rating:
Put seafood on the menu with this catch of the day. Karen’s indulgent version of lasagne, with succulent crabmeat, is a beautiful twist on tradition.
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Ingredients

100g butter
4 cloves garlic, finely sliced
4 leeks, finely sliced
700ml fish stock
1 bay leaf
70g plain flour
100ml thickened cream
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp baby capers, drained
250g crabmeat
120g mascarpone
250g fresh bocconcini balls, roughly torn
100g parmesan, grated
500g fresh lasagne sheets

Method

1 Preheat oven to 190°C. Put 30g of the butter, garlic and leek in a medium saucepan over a medium heat. Cook for 15 minutes or until softened and coloured slightly. Set aside.

2 Put stock and bay leaf in a medium saucepan over a medium heat and bring to a simmer. Meanwhile, put remaining butter in a separate medium heavy-based saucepan over a medium heat. Cook until butter is light brown and bubbles subside. Add flour and whisk to combine. Gradually whisk in hot stock, in a steady stream. Cook for 3 minutes then remove from heat and add cream and lemon juice. Season and set aside to cool for 10 minutes.

3 Stir leek mixture through white sauce and add capers.

4 To assemble, spread a little of the sauce in a 20 x 30cm baking dish. Season and scatter over ¹⁄³ of the crabmeat. Dollop with a ¹⁄³ of the mascarpone, bocconcini and parmesan. Top with 4 pasta sheets, then repeat layering until all ingredients are used, finishing with a layer of sauce and a sprinkling of parmesan.

5 Cover with baking paper and a layer of foil. Bake for 40 minutes. Remove paper and foil and cook, uncovered, for a further 10 minutes or until browned and crisp. Serve.

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