Crab Lasagne Recipe - Great British Chefs

Ingredients

• 3 medium eggs
• 5 egg yolks
• 500g of 00 flour
• 2 tbsp of olive oil
• 1 pinch of saffron threads, infused in 1 tbsp boiling water
• 1 tbsp of olive oil
• 1 large shallot, peeled and finely sliced
• 1 strip of lemon peel
• 25ml of Noilly Prat vermouth
• 120ml of whipping cream
• 150g of Gruyère, grated, plus extra for finishing
• 200g of white crab meat, fresh not canned
• sea salt
• freshly ground black pepper
• olive oil
• rapeseed oil
• 150g of baby spinach
• 4 plum tomatoes, skinned and sliced