"I’m in the kitchen today with @thefeedfeed and @tuttorossotomatoes recreating a special Family classic. (#ad)
Holding tight to our Family's Holiday Food Traditions is something we do because it brings meaning to our celebrations, helps bond us to those we love, and gives us a sense of belonging.
My very favorite thing to do this time of year is to make those nostalgic dishes that I grew up eating during the Holidays. Like this lasagna.
To create the perfect meal, you need to start with quality ingredients. And for this, I always use the best quality tomatoes you can see and taste Tuttorosso tomatoes.
They use sustainably produced vine-ripened tomatoes. They are NON-GMO and use NON-BPA lined cans and they are just delicious.
#feedfeed #tuttorossotomatoes #ad #sponsored"
Crab and Leek Lasagna
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- Recipe Card
Prep time 45mins
Cook time 45mins
Serves or Makes: 1
Recipe Card
Crab and Leek Lasagna:
ingredients
- 1 pound lump crab meat
- 2 tablespoons butter
- 3 leeks, white and light green parts only, sliced
- 2 cloves of garlic, chopped
- 2 cups marinara sauce, recipe below
- 2 cups béchamel sauce, recipe below
- 8 ounces fresh mozzarella, hand shredded into chunks
- 1 cup parmesan cheese, grated
- 12 fresh lasagna sheets, or enough for 3 layers of lasagna
For the Marinara Sauce:
ingredients
- 1 28-ounce can Peeled Plum Tuttorosso tomatoes
- 1 6-ounce can Tuttorosso tomato paste
- 1/4 cup extra virgin olive oil
- 5 cloves of garlic, chopped
- 1 pinch of crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch of sugar
- 4 leaves fresh basil
For the Béchamel
ingredients
- 8 tablespoons butter
- 1/2 cup all-purpose flour
- 6 cups milk
- salt, to taste
- black pepper, to taste
For the Marinara:
Method
Step 1
In a food processor, add the Peeled Plum Tuttorosso tomatoes, pulse the tomatoes several times to break them into chunks. Set aside. To the empty can of tomatoes, add ½ cup of water and swirl to pick up any leftover tomato product. Set aside.
Step 2
In a large pot over medium heat, heat the oil and add garlic. When the garlic begins to sizzle and you begin to smell it, add the Tuttorosso Tomato paste, puréed tomatoes, and 1/2 cup of tomato water. Add the pinch of sugar and chili flakes, salt, pepper, and basil. Stir, bring to a boil, and reduce to simmer for 20 minutes.
For the Béchamel:
Step 1
In a large pot, melt butter over medium heat, add the flour and whisk until well blended. Let the roux cook for 3 minutes, constantly stirring. Increase the heat and continue to stir the sauce until it thickens and coats the back of your spoon. Remove from heat and season well with salt and pepper.
For the Lasagna:
Step 1
Preheat the oven to 350°F
Step 2
In a large skillet on medium heat, add the butter, leeks, and garlic. Sauté for 10-12 minutes, or until soft and tender. Season with salt and pepper. Once tender, remove from the heat and allow to cool slightly.
To Assemble the Lasagna:
Step 1
Cover the bottom of a 9x13 inch baking dish with a thin layer of marinara sauce, just barely covering the bottom of the dish. Then place a layer of fresh lasagna sheets, followed by 1 cup of Béchamel, the reserved leeks, and garlic, half of the mozzarella chunks, 1/3 cup Parmesan, and top it with a layer of pasta. Repeat the layering with 1 cup Béchamel, all of the crab, the remaining mozzarella, 1/3 cup Parmesan, and another layer of pasta sheets. Finally, top the pasta sheets with the remaining marinara and Parmesan cheese.
Step 2
Cover lasagna with foil and bake for 30 minutes. Remove foil and bake 15 minutes more, or until golden brown and bubbling.