Dungeness Crab and Pine Nut Lasagne | Saveur
Homemade pasta and a rich bechamel sauce, are uplifted by the light, sweet crab in this warming dish.
Ingredients
- <sup>3</sup>⁄<sub>4</sub> cup plus 2 tbsp. flour
- <sup>1</sup>⁄<sub>2</sub> tsp. salt
- 1 egg
- 1 tsp. butter
- 8 cloves garlic, peeled
- 1 tsp. extra-virgin olive oil
- 8 tbsp. butter
- <sup>1</sup>⁄<sub>4</sub> cup sifted flour
- 4 cups milk, hot
- Grated zest of 2 lemons
- Salt
- 9-12 oz. dungeness crab meat
- <sup>1</sup>⁄<sub>4</sub> cup freshly grated parmigiano-reggiano
- <sup>1</sup>⁄<sub>4</sub> cup freshly grated pecorino-romano
- <sup>1</sup>⁄<sub>2</sub> lb. button mushrooms, stemmed and thinly sliced
- <sup>1</sup>⁄<sub>2</sub> cup ricotta
- <sup>3</sup>⁄<sub>4</sub> cup pine nuts
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