Method

1

Preheat oven to 180C or 170C fan. To make béchamel sauce, heat milk in a pan on medium until almost boiling.

2

Melt butter in another pan on high heat. Add flour and cook, stirring, for 2-3 min, until starting to bubble. Gradually add hot milk, whisking constantly, until combined. Simmer for 5 min, until sauce bubbles and thickens. Season.

3

In a large frying pan, add a little oil and cook speck for 2-3 min, remove and place into a large bowl. In the same frying pan add a little oil again and cook the crab meat for 2min, add seasoning. Remove and add into the bowl with speck.

4

Use butter at room temperature to grease your lasagna tray.

5

Spread 1/2 cup of white sauce over the base of an 8 cup-capacity baking dish. Top with a sheet of lasagna and a layer of Creamy Tomato + Smoked paprika and a little more béchamel, sprinkle with speck and crab meat and peas. Repeat layers four to five times max.

6

Bake lasagne for 30-40 mins, until bubbling and golden. Allow resting for 5 min before serving.

Prep Time10 minsCook Time40 minsYields6 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 375 g ‘Chef Luca Ciano’ fresh lasagna sheets
 200 g crab meat
 100 g speck, thinly sliced
 1 jar ‘Chef Luca Ciano’ Creamy Tomato + Smoked Paprika
 200 g peas
 50 ml extra virgin olive oil
 50 g unsalted butter, room temperature
 salt & pepper
 Béchamel Sauce
 1.20 ml milk
 70 g unsalted butter
 75 g plain flour

Ingredients

 375 g ‘Chef Luca Ciano’ fresh lasagna sheets
 200 g crab meat
 100 g speck, thinly sliced
 1 jar ‘Chef Luca Ciano’ Creamy Tomato + Smoked Paprika
 200 g peas
 50 ml extra virgin olive oil
 50 g unsalted butter, room temperature
 salt & pepper
 Béchamel Sauce
 1.20 ml milk
 70 g unsalted butter
 75 g plain flour

Directions

1

Preheat oven to 180C or 170C fan. To make béchamel sauce, heat milk in a pan on medium until almost boiling.

2

Melt butter in another pan on high heat. Add flour and cook, stirring, for 2-3 min, until starting to bubble. Gradually add hot milk, whisking constantly, until combined. Simmer for 5 min, until sauce bubbles and thickens. Season.

3

In a large frying pan, add a little oil and cook speck for 2-3 min, remove and place into a large bowl. In the same frying pan add a little oil again and cook the crab meat for 2min, add seasoning. Remove and add into the bowl with speck.

4

Use butter at room temperature to grease your lasagna tray.

5

Spread 1/2 cup of white sauce over the base of an 8 cup-capacity baking dish. Top with a sheet of lasagna and a layer of Creamy Tomato + Smoked paprika and a little more béchamel, sprinkle with speck and crab meat and peas. Repeat layers four to five times max.

6

Bake lasagne for 30-40 mins, until bubbling and golden. Allow resting for 5 min before serving.

Crab Lasagna, Speck & Peas