Olive Magazine
Leek and Crab Lasagne Recipe

Leek and crab lasagne

Published: May 12, 2015 at 3:26 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal402
fat26.1g
carbs24.7g
fibre3.8g
protein16.6g
salt1g
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Make this crab and leek lasagne, or try our classic lasagne and leek carbonara.

Ingredients

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

Method

  • 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.

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