Leek and Crab Lasagne Recipe

Leek and crab lasagne

  • serves 6
  • Easy

Leek and crab lasagne is lighter and more refreshing than the meat version and it has a great flavour. Either buy cooked crabs and pick out the meat yourself, discarding the grey-coloured gills and stomach, or buy picked meat


Make this posh twist, or click here for our classic lasagne recipe.



  • leeks 6
  • butter 50g
  • double cream 150ml
  • parsley small bunch, chopped
  • fresh lasagne sheets 6
  • crab meat 200g a mix of white and brown, or just use white
  • baby capers 3 tbsp, drained
  • parmesan 50g, grated


  • Step 1

    Trim the green part off the leek then shred the white part very finely; using a mandolin will help. Wash thoroughly and drain. Melt the butter in a large frying pan and add the leeks, cover, then cook gently for about 10 minutes, checking them to make sure they haven’t browned. Take off the lid and keep cooking to evaporate off any liquid. Season well. Stir in half the cream and the parsley.

    Heat the oven to 190C/fan 170C/gas 5. Lay 2 sheets of lasagne in the bottom of a small dish that is roughly the same size as the 2 sheets. Add a layer of leek – use about 1/3. Scatter over half of the crab meat followed by 1 tbsp capers. Add another layer of lasagne, another 1/3 of leek, the remaining crab meat and 1 tbsp capers. Finish with another layer of lasagne and the remaining leek and capers. Spoon over the remaining cream and sprinkle with the cheese.

  • Step 2

    Bake for 30-35 minutes or until the lasagne feels tender when you poke a knife in. Rest for 5 minutes before serving with green veg or salad.

Nutritional Information

  • Kcals 402
  • Fat 26.1g
  • Carbs 24.7g
  • Fibre 3.8g
  • Protein 16.6g
  • Salt 1g