CRAB AND TOMATO OPEN LASAGNE

Preparation 20 minutes Cooking about 30 minutes Serves 4 A delicious and quicker twist on classic lasagne.

3 tbsp extra-virgin olive oil 1 medium fennel bulb, finely chopped 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 400g cherry tomatoes, halved zest and juice of 1 lemon 200g mixed white and brown crab meat small handful chives, chopped 6 sheets fresh lasagne, halved rocket, to serve

1 Heat 2 tbsp oil in a large frying pan over a medium heat and cook the fennel for 10-15 minutes to soften. Add the garlic and chilli, and cook for 1 minute, followed by the tomatoes, lemon zest and juice. Simmer for 10 minutes, squashing the tomatoes occasionally to break them down. Stir in the crab meat and chopped chives to heat through. Season to taste. 2 Meanwhile, cook the lasagne sheets in a large pan of boiling water for 2 minutes.

3 When the pasta is ready, reserve a cupful of the water and drain the rest. Stir in enough of the water with the crab mixture to loosen to a sauce consistency. On each warmed plate, starting with a lasagne sheet, layer 3 pasta sheets with sauce. Top each with a handful of rocket and a drizzle of oil.