Method
Preheat oven to 180C or 170C fan. To make béchamel sauce, heat milk in a pan on medium until almost boiling.
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.
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.
Use butter at room temperature to grease your lasagna tray.
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.
Bake lasagne for 30-40 mins, until bubbling and golden. Allow resting for 5 min before serving.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
