Tuesday, 20 February 2007

Crab & Spinach Lasagne

I HAVE been asked for the recipe for my nephew's Crab and Spinach Lasagne. Here it is. Try it if you can because it's really lovely.



Crab and Spinach Lasagne

(serves 8)
6 tbsp butter
6 tbsp flour
4 cups milk
Salt, to taste
Freshly-ground white pepper, to taste
1 pinch nutmeg
1 bag frozen chopped spinach
8 oz grated mature cheddar cheese
2 cups Ricotta cheese
1 egg
2 tsp chopped garlic
2 large crabs
1/2 lb fresh pasta sheets

Preheat the oven to 350C. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes.
Remove from the heat and stir in the spinach and the brown meat from the crab. Makes 5 cups. Set aside.
In a mixing bowl, combine the Ricotta cheese, egg, garlic. Season with salt and pepper. Mix well. Set aside.Grease an 8in by 8in by 2in square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper.
Sprinkle 1/3 of the crabmeat over the sauce. Put 1/3 of the cheese over the crabmeat. Cover the cheese with the fresh pasta. Spread 1/3 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used.
Top the lasagne with a plain white sauce and the grated cheese. Place in the oven and bake until bubbly and golden, about 45 minutes. Remove from the oven and cool for 10 minutes before serving.

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1 comment:

Sarah Winchell said...

Thank you very much for this recipe. It looks v. nice so I'm on the lookout now for some crabs!!