Spanner Crab Lasagne

serves 6

1 x 750ml jar tomato passata
bunch basil chopped
1 tsp of caster sugar
60g butter
60g plain flour
500ml full cream milk
250g ricotta cheese
250g grated parmesan cheese
300g instant lasagne sheets

www.thechefandi.com.au

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Method

Preheat oven to 180oc.
For white sauce, in a medium sized saucepan melt
butter, stir in flour and cook over moderate heat for 4-5
minutes, stirring occasionally.
Gradually add milk, stirring constantly to avoid lumps.
Bring sauce to boil and reduce heat to simmer for 2-3
minutes, stirring occasionally.
Season with salt and white pepper, stir in ricotta and
parmesan and set aside.
For tomato sauce, bring tomato passata to the boil and
stir in chopped basil, sugar and season with salt and
pepper.
To assemble, take two mixing bowls. In one bowl
combine about half of your cheesy white sauce with
your spanner crab.
In the other bowl mix about half of your cheesy white
sauce with 100ml of your tomato sauce. This will be
your finishing layer.
Your assembly should go like this:
Thin layer of tomato sauce
Layer of pasta sheets
Thin layer of tomato sauce
Layer of crab mixture
Thin layer of tomato sauce
Layer of pasta sheets
Repeat this and finish the top of your lasagne with the
reserved tomato and cheese sauce mixture.
Bake in oven for 45 minutes.
Serve with a simple salad.