Crab and Gruyère Lasagne
Crab and Gruyère Lasagne
Ingredients
For the Crab Filling
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 pound fresh lump crab meat, picked over for shells
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 9 no-boil lasagne noodles
- 2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the Crab Filling: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 2
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 2-3 minutes. Stir in the heavy cream and bring to a gentle simmer.
⏱️ 5 min
- 3
Gently fold in the picked crab meat, chopped chives, lemon zest, salt, and black pepper. Cook for 2-3 minutes, just until the crab is heated through. Do not overcook. Remove from heat and set aside.
⏱️ 3 min
- 4
Prepare the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth consistency, about 5-7 minutes. Stir in the nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min
- 6
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 7
Assemble the Lasagne: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange 3 no-boil lasagne noodles over the sauce, slightly overlapping if necessary.
⏱️ 3 min
- 8
Spread half of the crab filling evenly over the noodles. Top with about 1/3 of the remaining béchamel sauce and 1/3 of the shredded Gruyère cheese.
⏱️ 3 min
- 9
Place another layer of 3 lasagne noodles, followed by the remaining half of the crab filling, another 1/3 of the béchamel sauce, and another 1/3 of the Gruyère cheese.
⏱️ 3 min
- 10
Top with the final layer of 3 lasagne noodles. Spread the remaining béchamel sauce over the noodles and sprinkle with the remaining Gruyère cheese and all of the grated Parmesan cheese.
⏱️ 3 min
- 11
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 12
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 375
- 13
Let the lasagne rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crab and Gruyère Lasagne
For the Crab Filling
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 pound fresh lump crab meat, picked over for shells
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly
- 9 no-boil lasagne noodles
- 2 cups Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the Crab Filling: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 2
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 2-3 minutes. Stir in the heavy cream and bring to a gentle simmer.
⏱️ 5 min - 3
Gently fold in the picked crab meat, chopped chives, lemon zest, salt, and black pepper. Cook for 2-3 minutes, just until the crab is heated through. Do not overcook. Remove from heat and set aside.
⏱️ 3 min - 4
Prepare the Béchamel Sauce: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth consistency, about 5-7 minutes. Stir in the nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min - 6
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 7
Assemble the Lasagne: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange 3 no-boil lasagne noodles over the sauce, slightly overlapping if necessary.
⏱️ 3 min - 8
Spread half of the crab filling evenly over the noodles. Top with about 1/3 of the remaining béchamel sauce and 1/3 of the shredded Gruyère cheese.
⏱️ 3 min - 9
Place another layer of 3 lasagne noodles, followed by the remaining half of the crab filling, another 1/3 of the béchamel sauce, and another 1/3 of the Gruyère cheese.
⏱️ 3 min - 10
Top with the final layer of 3 lasagne noodles. Spread the remaining béchamel sauce over the noodles and sprinkle with the remaining Gruyère cheese and all of the grated Parmesan cheese.
⏱️ 3 min - 11
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 12
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 10 min•🌡️ 375 - 13
Let the lasagne rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 10 min