Freeform King Crab Lasagna

with Artichokes

Freeform King Crab Lasagna



1 cup flour
¼ cup semolina four
2 eggs

1 Tbsp olive oil
¼ cup butter
¼ cup minced onion
¼ cup minced fennel
¼ cup flour
4 cups milk
1/8 tsp nutmeg
2 Tbsp roasted garlic
Lemon juice, to taste
Kosher salt and pepper, to taste
½ cup artichoke hearts

1 cup fresh ricotta cheese
1 cup mozzarella, grated
1 lb King crab meat (or substitute Dungeness)
truffle salt or truffle oil


To make the pasta, combine flours and a pinch of salt in a food processor; add eggs and olive oil. Process until mixture forms a ball. Transfer dough to a work surface and knead until smooth, about 1 minute. Wrap in plastic and allow to rest for 1 hour.

While the dough is resting, make the sauce. In medium sauce pot over medium-high heat, melt butter; sauté onion and fennel until soft and translucent, about 5 minutes. Stir in flour to create a roux; cook for 2 more minutes. Slowly pour in the milk, whisking constantly to incorporate. Increase heat to high and bring to a boil, constantly stirring to prevent sauce from sticking to the bottom of the pan. Reduce heat to a simmer and cook until sauce thickens, about 20 minutes. Season with nutmeg, roasted garlic, a squeeze of lemon, salt and pepper to taste. Stir in chopped artichoke hearts; set aside.

Roll out dough through a pasta machine to its finest setting. (Pasta may also be rolled out by hand, but the dough must be very thin.) Cut the rolled dough into 4 by 4-inch squares. Heat a pot of water to a low boil and blanch pasta sheets for 1 minute. Transfer pasta to a bowl of ice water to stop the cooking process; drain well.

To form lasagna, place a piece of parchment paper on a sheet pan. Make a thin 4 inch by 4 inch puddle of the béchamel. Place a pasta sheet over the top. Thinly spread some ricotta and mozzarella over the pasta. Sprinkle some of the crab meat over the cheese. Top with more béchamel. Place another piece of pasta over the top, and then repeat the toppings. Top with a third piece of pasta. Spread béchamel over the top sheet and bake in a preheated 350°F oven until warmed through and cheese has melted, about 7 minutes. Sprinkle with truffle salt if using, or truffle oil. Transfer to plates and serve.

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