Crab lasagne

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Galton Blackiston

Ingredients

  • olive oil, for drizzling
  • rapeseed oil, for frying
  • 150g/5½oz baby spinach
  • 200g/7oz white crab meat
  • 4 plum tomatoes, skin removed, thinly sliced
  • sea salt and freshly ground black pepper

For the pasta

  • pinch saffron strands
  • 500g/1lb 2oz ‘00’ flour, plus extra for dusting
  • 3 free-range eggs, lightly beaten
  • 5 free-range egg yolks (100g/3½oz), lightly beaten
  • 2 tbsp olive oil

For the sauce

  • 1 shallot, thinly sliced
  • 1 tbsp olive oil
  • 1 strip unwaxed lemon peel
  • 2 tbsp dry vermouth
  • 120ml/4fl oz whipping cream
  • 50g/1¾oz Gruyère, grated