Ingredients for the seafood meat layer
Olive oil, butter, onion, garlic, crabmeat, diced tomatoes, tomato paste, brown sugar, cheddar cheese and Parmesan cheese, fresh lasagne sheets
Ingredients for the cheese sauce layer
Butter, plain flour, milk, cream, cheddar cheese, Parmesan cheese, fresh lasagne sheets
Heat the olive oil and butter in a large frypan over a medium low heat. Add the chopped onion to the pan and sauté until the onion has softened, but not browned. Grate garlic cloves into the softened onion and continue to sauté for a couple of minutes.
Add the tin of chopped tomatoes to the onions and cook for a couple of minutes. Now add the tomato paste and a good pinch of brown sugar. Then add the crabmeat to the tomato mixture. Gently stir the crabmeat through the sauce and cook for a further minute.
To make the cheese sauce, melt the butter in a saucepan over a medium heat. Add the plain flour to the melted butter and stir it in. Cook for a minute. This is called making a roux.
Remove the saucepan from the heat and add cream to the roux, stirring as you do. Add milk to the saucepan, continuing to stir. Return the saucepan to the heat and stir continuously, until the sauce thickens. Reduce the heat continue cooking the sauce for a couple of minutes.
Add a cup of grated cheddar cheese and 1/2 a cup of grated Parmesan cheese to the sauce. Stir the cheese into the sauce and continue to stir until all the cheese has blended into the sauce.
Placing a fresh lasagne sheet in the bottom of your lasagne dish. Spoon some of the crabmeat mixture over the top and cover the sheet.
Start another layer – you can use spare off-cuts of the fresh lasagne sheets. Spoon some of the cheese sauce over the second lasagne layer. Continue with a crabmeat layer, another lasagne sheet, then cheese sauce, and continue like this.
Tip some cheddar and Parmesan cheese into a bowl to use as a topping. Combine the cheese and generously sprinkle over the top of the assembled lasagne. The lasagne is now ready for baking. Bake for 30 minutes or until the lasagne is bubbling and golden brown.
When cooked, remove the lasagne from the oven. Allow the lasagne to stand for five minutes or so to firm up before serving.Reads: 645