This is our own invention and is a really good non-meat alternative. You can eat this either as a starter or as a main course. It is quite rich, so if you use it as a starter, you only need a smallish ramekin per person.
Ingredients for 8 as a starter or 4 as a main course.
- 8 sheets of Lasagne Pasta; 60 grams plain flour;
- 150 grams butter;
- 1 litre milk;
- 450 grams mixed brown and white crabmeat;
- 200 grams peeled king prawns;
- 150 grams freshly grated Parmesan;
- 200 grams grated Cheddar or Gruyere;
- a good handful of freshly chopped Parsley;
- Salt & freshly ground Black Pepper.
- Melt the butter in a non-stick saucepan. Add the flour and blend, stirring all the time. Cook for a couple of minutes to cook the flour, still stirring. Remove from the heat.
- Bring the milk to near boiling. Place the butter and flour mixture back on a very gentle heat and add the milk a little at a time stirring constantly with a whisk. Season with lots of black pepper and a little, but not too much, salt. This will only take a couple of minutes. Remove from the heat and set to one side.
- Butter your dish or dishes, depending on whether you are using 8 ramekins or one dish.
- Place a layer of soaked (or “no pre-soak”) pasta on the bottom, cover with a mixture of crabmeat and prawns, together with some of your white sauce and generously sprinkle with Parmesan.
- Place another layer of pasta on this, then more crab and prawns and white sauce and so on, until the dish is not quite full.
- Place a final layer of pasta on top, cover generously with white sauce and sprinkle with grated Cheddar or Gruyere and a bit more ground black pepper.
- Cook at 425F / 220C / Gas 7 and for 20 to 25 minutes until bubbling and golden.
- Serve with crusty French bread.
My mouth is watering at the thought!