| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 150 |
g |
Dry lasagna (pasta) |
| 300 |
g |
Crab (chopped) |
| 2 |
|
Tomatoes |
| 1 |
|
Red bell pepper |
| 1 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
pt |
Milk |
|
|
Parsley |
| 50 |
g |
Mozzarella cheese |
|
|
Tabasco |
|
|
Salt, pepper |
INSTRUCTIONS
Here is a delicious crab lasagna recipe to be served with dry white wine
such as Graves (white Bordeaux: eg Chateau Ollivier 1990)
Preheat oven 180°C Puree the tomatoes. Skin the bell pepper and cut in
small pieces. Mince the parsley Melt the butter, add flour and milk while
steering. Add in bellpepper pieces, mashed tomatoes, 4 to 5 drops Tabasco.
Season with salt & pepper. Add in the crab, then the parsley. Stir
homogeneously.
In a greased pan, put 1/3 of the lasagna (cooked or not depending on the
manufacturer's instructions) Cover with some crab preparation Put another
1/3 of the lasagna Cover with the rest crab preparation =46inish with 1/3
lasagna Cover with sliced mozzarella cheese Cook 15 mn in oven and grill 5
mn. Serve hot with the white wine. Posted to FOODWINE Digest 01 Apr 97 by
Emmanuel Laroche <elaroche@CLUB-INTERNET.FR> on Apr 2, 1997
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