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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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