Crab lasagna

During the Greek Lent period a lot of people focus on shellfish. Since this is a dairy, meat and fish free period (with only a break on the 25th of March and on Palm Sunday where fish is allowed) the idea of "only pulses and/or vegetables and nothing else is not enough" often swirls in their mind... So, not only the seafood restaurants do great business this time of year but at home as well, people try to come up with ideas of how to use prawns, octopus, crab, mussels, shrimps etc to enjoy a delicious full meal. Like the recipe I have for you today and which can perfectly substitute the classic lasagna or pastitsio recipes. And yes, the luscious béchamel sauce is still part of the dish!

 Adapted from a recipe of Dina Nikolaou,

a prominent Head Cook in Greece and
a successful restaurateur in Athens and Paris

 
Ingredients (for 6 people)

For the lasagna:
18 lasagna sheets
3 tins of crabmeat
1 tbsp of olive oil

For the tomato sauce:
4 tbsp of olive oil
1 medium yellow onion, finely chopped
2 medium leeks (white part only), sliced in thin slices
1 large carrot, coarsely grated (optional -my addition)
300gr. of small white mushrooms, thinly sliced
500gr. tinned tomatoes concassé, in their juice
1 glass of dry white wine (optional -my addition)
1 tsp of dried oregano
1/2 tsp of sugar
salt
pepper

For the Lenten béchamel sauce:
4 tbsp of olive oil
4 tbsp of all-purpose flour
750ml warm vegetable stock (or water)
1/2 tsp of dried oregano
salt
pepper

Method:
In a deep and spacious frying pan warm the oil on medium heat and sauté the onion and the leeks until soft. Add the mushrooms, the carrot (if used) and sauté until lightly browned.

Pour over with the wine (if used) and stir until the alcohol is evaporated. Then add the tomatoes, the sugar, the oregano and 1 cup of water. Season with salt and pepper and cook for about 10 minutes or until the sauce thickens but not completely dry.

Take off the heat and leave aside to cool. When ready add the crab and stir.

Preheat the oven to 180°C.

Boil the lasagna in salted water until they are "al dente". Don't over boil because they will cook in the oven too. Drain in a colander and leave aside on a plate, covering the dish with cling film and making sure the lasagna won't stick together.

In a saucepan warm the oil on medium heat and add the flour, stirring vigorously with a whisk. Once it is lightly golden and the flour has absorbed the oil, turn the heat to medium-low and add the stock (or the water), the oregano, season with salt and pepper, continuing to whisk all the while, until the sauce thickens. Take off the heat and cover with cling film directly on the cream so to prevent a skin forming.

Brush with some oil a 22 x 30 cm pyrex dish and place one layer of lasagna on the bottom. Evenly spread half the tomato/crab mixture on top, then another layer of lasagna, then the rest of the sauce and a final layer of lasagna. Empty the béchamel sauce over the top and evenly spread with a spatula.

Put in the oven and bake for 35-40 minutes until golden brown.

Leave the food to stand for 10 minutes before serving.