Dungeness Crab and Pine Nut Lasagne | Saveur

Ingredients

• For the Pasta
• 3⁄4 cup plus 2 tbsp. flour
• 1⁄2 tsp. salt
• 1 egg
• 1 tsp. butter
• For the Béchamel and the Filling
• 8 cloves garlic, peeled
• 1 tsp. extra-virgin olive oil
• 8 tbsp. butter
• 1⁄4 cup sifted flour
• 4 cups milk, hot
• Grated zest of 2 lemons
• Salt
• 9-12 oz. dungeness crab meat
• 1⁄4 cup freshly grated parmigiano-reggiano
• 1⁄4 cup freshly grated pecorino-romano
• 1⁄2 lb. button mushrooms, stemmed and thinly sliced
• 1⁄2 cup ricotta
• 3⁄4 cup pine nuts