Spanner Crab Lasagna with Lemon Béchamel
Instructions
- 1
Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish with butter.
- 2
For the béchamel sauce: Melt butter in a saucepan over medium heat. Add flour and whisk for 2 minutes to cook out the raw flour taste.
- 3
Gradually add milk, whisking constantly to prevent lumps. Cook for 8-10 minutes until thickened. Add lemon zest, nutmeg, salt, and white pepper. Set aside.
- 4
Heat olive oil in a large pan over medium heat. Sauté minced garlic for 30 seconds until fragrant.
- 5
Add crab meat and white wine. Cook gently for 2-3 minutes, then add lemon juice, dill, and chives. Season with salt and pepper. Remove from heat.
- 6
In a bowl, combine ricotta with half the mozzarella and half the parmesan. Mix well and season with salt and pepper.
- 7
Cook lasagna sheets according to package directions until al dente. Drain and lay flat on a clean kitchen towel.
- 8
Spread a thin layer of béchamel on the bottom of the baking dish. Place a layer of lasagna sheets on top.
- 9
Spread half the ricotta mixture over the pasta, then half the crab mixture, and a layer of béchamel.
- 10
Repeat layers: pasta, remaining ricotta, remaining crab, béchamel, and final layer of pasta.
- 11
Pour remaining béchamel over the top layer and sprinkle with remaining mozzarella and parmesan.
- 12
Cover with foil and bake for 25 minutes. Remove foil and bake for additional 15 minutes until golden and bubbly.
- 13
Let rest for 10 minutes before serving to allow layers to set.
Chef's Note
"This elegant lasagna transforms sweet spanner crab into a showstopping centerpiece with layers of creamy lemon béchamel and fresh herbs. Don't be intimidated by the steps—each one builds incredible flavor, and the result is pure coastal luxury worth every minute."
