RECIPES

Crab lasagne

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A deconstructed cheesy lasagne with a wonderful seafood twist.

Ingredients

For the pasta

  • 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

For the sauce