This Olive magazine recipe for Leek and Crab Lasagne provides a lighter alternative to the traditional meat version.
Ingredients – Serves 6
200g crab meat, a mix of white and brown, or just use white
150ml double cream
small bunch of parsley, chopped
6 fresh lasagne sheets
3 tbsp baby capers, drained
50g parmesan, grated
Heat the oven to 190C/fan 170C/gas 5.
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.
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.
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.