Crab lasagne

Crab lasagne

This recipe for crab lasagne uses Le Gruyère cheese, dry white vermouth and cream to make a decadent cheese sauce, which is then poured over individual mini crab lasagnes.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    To make the pasta, first lightly whisk the egg yolks with the whole eggs. Then, place all the ingredients into a food processor and pulse to bring together
  2. Step 2

    Turn out onto a lightly floured work surface and knead well until smooth
  3. Step 3

    Divide the dough into 4, and wrap each piece in clingfilm. Refrigerate the dough for 2 hours, to let the dough rest
  4. Step 4

    Cut each piece of dough into 2. Take 1 of the pieces and, on a lightly floured surface, flatten it with your hands until it is about 1-2cm thick. Roll the flattened dough through a pasta machine repeatedly, folding the sheet in half each time, and gradually making your way to 2 notches from the thinnest setting
  5. Step 5

    Lay the resulting long strip of pasta on your work surface. Using a 7.5cm round cutter, cut out several round pieces of pasta. You need 2 discs per serving for the lasagne, although I always cut a couple of extra
  6. Step 6

    Repeat with the other piece of pasta dough
  7. Step 7

    Allow the pasta discs to dry out while you make the Gruyère cream sauce
  8. Step 8

    To make the sauce, heat up a frying pan, and add the olive oil. Once hot, add the shallots and fry until softened, 5-8 minutes. Add the lemon peel and vermouth and bring to the boil
  9. Step 9

    Simmer until the liquid is reduced by half
  10. Step 10

    Add the cream and Gruyère, bring back to the boil and simmer again
  11. Step 11

    Pass the sauce through a fine sieve to make sure it's completely smooth
  12. Step 12

    To assemble the lasagne, first pick over the crab meat to remove any pieces of shell
  13. Step 13

    Drop the pasta discs into a pan of gently boiling salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Quickly season with salt and freshly ground black pepper and add a splash of olive oil
  14. Step 14

    Heat a frying pan over a medium-high heat and add a splash of rapeseed oil. Sauté the spinach until just wilted. Season the spinach with salt and freshly ground black pepper
  15. Step 15

    Preheat the oven to 200°C/gas mark 6. Lightly oil a large baking tray. Place the 4 pastry rings on the tray, and place the pasta discs into the rings. Divide the spinach between the discs and top with the white crab meat and 2 slices of tomato. Finish with another pasta disc and spoon over a little bit of the Gruyère sauce and some extra grated Gruyère
  16. Step 16

    Place in the oven and bake for 10 to 15 minutes, until bubbling and lightly browned. Serve immediately