Crab lasagne recipe
 A deconstructed cheesy lasagne with a wonderful seafood twist. olive oil, for drizzlingrapeseed oil, for frying150g/5½oz baby spinach 200g/7oz white crab meat 4 plum tomatoes, skin removed, thinly slicedsea salt and freshly ground black pepper 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 pinch saffron strands500g/1lb 2oz ‘00’ flour, plus extra for dusting3 free-range eggs, lightly beaten5 free-range egg yolks (100g/3½oz), lightly beaten2 tbsp olive oil 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 1 shallot, thinly sliced1 tbsp olive oil1 strip unwaxed lemon peel2 tbsp dry vermouth120ml/4fl oz whipping cream50g/1¾oz Gruyère, grated 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 Method To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes.Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours.Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce.Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates. To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes. To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes. Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours. Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours. Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce. Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates.