Fresh Lasagna with Chili Crab

The ingredients in this dish mingle surprisingly well with each other and not one flavor over powers the other……not even the chili! Chili peppers contain a substance called capsaicin, which gives peppers their characteristic pungence, producing mild to intense spice when eaten. Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis and diabetic neuropathy. For more health benefits on this fiery pepper, click here. This recipe is adapted from Marie Claire’s Zest cookbook.

Serves 4
4 tablespoons olive oil
2 large red chilies, seeded and finely sliced
1/2 teaspoon smoky paprika
2 garlic cloves, minced
3 leeks, finely sliced
400g (14 oz.) can chopped tomatoes
1 teaspoon caster sugar
125ml (1/2 cup) white wine
250g (9 oz.) crab meat
8 fresh lasagna sheets
70g baby spinach leaves
15g chives, cut into 3cm lengths

Bring a large pot of slated water to the boil. Heat the olive oil in a large pan over a medium heat and add the chilies, paprika and garlic. Cook for 1 minute before adding the leeks. Cover and simmer 5 minutes or until the leeks are soft. Add the tomatoes, 185ml (3/4 cup) water, sugar and wine. Simmer for 10 minutes. Season with sea salt and black pepper. Put the crab meat into a bowl and break up into fine threads with a fork.

Cook lasagna in the boiling water until al dente. Add the crab meat to the tomato sauce. Drain the lasagna and put a sheet on a warmed plate. Spoon a little sauce onto half the sheet, add the spinach and then fold. Repeat with the remaining ingredients, finishing off with the sauce and a sprinkle of chives.

The Culinary Chase’s Note: An easy meal to prepare and ready to eat in 30 minutes. This recipe is a refreshing change to the traditional Italian lasagna.