Crab and Leek Lasagna Recipe

Recipe: Crab and Leek Lasagna Recipe »

Remember when I said there was some turkey drama? On the morning of Christmas Eve I realised the pasta dish I'd planned wouldn't work - trying to photograph saucy pasta often sees the sauce sink back into the noodles until it's one giant clump. The usual food‑blogger problem. Then I remembered one pasta that actually benefits from being made ahead: a good lasagne. Let it cool, cut it up and it comes out in beautiful, perfectly serveable pieces.

On Christmas Eve morning I dodged traffic and people to buy some lasagna sheets and made this simple but luxurious crab lasagna. It's full of creamy, rich and mild flavours. You know that bit at Christmas where you just hope that you don't end up with too many leftovers? This entire lasagna disappeared and was an absolute hit with everyone that tried it. And yes you know what this means-I definitely urge you to make it!

Crab and Leek Lasagna

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes

Cooking time: 30 minutes

Serves: 12 people

• 2 large leeks, white part
• 3 garlic cloves, peeled and chopped
• Oil for frying
• 150g/5ozs. butter
• 2/3 cup plain flour
• 3.5 cups/875ml/30flozs milk, heated up
• 3 brown anchovies, finely minced
• Freshly grated nutmeg
• 12 sheets lasagne (or enough to make four layers)
• 225g/8ozs. crab meat
• 150g/5ozs. mozzarella cheese
• 1/4 cup grated parmesan or pecorino cheese
• Salt and pepper for seasoning

Step 1 - Preheat oven to 180C/350F. Trim the leeks and cut down lengthways. Wash out any dirt from the leeks if there is any and cut into half moon shapes. Heat a frypan onto medium heat and add oil and saute the leeks and onion until soft and fragrant. Season with salt and pepper.

Step 2 - Make the bechamel sauce. Heat the butter on medium heat in a saucepan until melted and add the flour. Whisk to create a smooth mixture. Pour a little of the milk in at a time, it is much easier to avoid lumps if the milk is hot - I find that you don't get any lumps as long as you don't tip the whole lot in there at once. Add the anchovies and nutmeg and whisk to create a smooth sauce. Set aside.

Step 3 - Ladle some bechamel on the base of a lasagna tray. I dip the lasagna sheets in water just in case otherwise they can soak up a bit too much of the sauce. Layer the sheets, some leeks and then a single layer of the crab and repeat until you end up with a layer of bechamel. Top with mozzarella and parmesan or pecorino cheese. Bake in oven for 30 minutes until golden. Allow to cool for an hour or so and cut into portions.