Edible Monterey Bay

DUNGENESS CRAB LASAGNA WITH GREENS AND MUSHROOMS


Photo by Crystal Birns

Courtesy Tom McNary, chef, Soif in Santa Cruz

2 ounces shallots, diced
10 ounces mushrooms (I like porcini and chanterelle)
3 cups cream, reduced to 1½ cups
1½ cups tomato sauce, reduced to ¾ cup, or –½ cup sundried tomato purée
1 pound mixed greens, like kale and chard
1 clove garlic, chopped
¼ cup red onion, thinly sliced
1½ pounds Dungeness crabmeat, picked
2 tablespoons mixed herbs, such as parsley, tarragon and chives, chopped
1 pound fresh pasta sheets, blanched
4 tablespoons Parmesan cheese, grated
Salt and pepper

In a large pan over medium heat, wilt the greens with the red onion and chopped garlic. Strain to remove excess liquid and lightly chop.

Heat cream over medium-high heat and reduce to a simmer until 1½ cups remain.

If using tomato sauce, heat over medium-high heat and reduce to a simmer until ¾ cup remains.

Sauté mushrooms with shallots in butter or olive oil for 5–8 minutes or until most of the mushroom liquid has evaporated.

Mix reduced cream and tomato sauce (or sundried tomatoes) together. Season with salt and pepper.

Separately, mix crabmeat with chopped herbs.

To assemble, put 1 tablespoon of sauce in the bottom of a 9-by- 13-inch baking dish. Put a layer of pasta in dish then ¼ of the tomato sauce followed by the mushrooms, then another layer of pasta, ¼ of the sauce, then the greens and another layer of pasta, ¼ of the sauce, the crab and one more layer of pasta. Top with remaining sauce and grated Parmesan.

Bake covered in a 350° oven for 25–30 minutes and then bake for 15 more minutes uncovered. Serves 6–8.

Facebook