Crab lasagne

Crab lasagne

You didn’t know you needed a crab lasagne until now! A rich tomato and shallot ragù is enriched with brown crabmeat, then layered with fresh lasagne sheets and a silky bechamel flaked with white crab, lemon zest and dill. If you love crab, you’re going to love this.

Crab lasagne

Find more of our favourite weeknight pasta recipes here.

  • Serves icon Serves 6
  • Time icon Hands-on time 35 min, oven time 25 min

You didn’t know you needed a crab lasagne until now! A rich tomato and shallot ragù is enriched with brown crabmeat, then layered with fresh lasagne sheets and a silky bechamel flaked with white crab, lemon zest and dill. If you love crab, you’re going to love this.

Find more of our favourite weeknight pasta recipes here.

Nutrition: per serving

Calories
335kcals
Fat
17g (8.6g saturated)
Protein
17g
Carbohydrates
24g (7.9g sugars)
Fibre
3.1g
Salt
1g

Ingredients

  • Dash olive oil
  • 1 tbsp fennel seeds
  • 3 banana shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 100ml white wine
  • 100g brown crabmeat
  • 400g tin chopped tomatoes
  • 40g unsalted butter
  • 40g plain flour
  • 600ml whole milk, warmed
  • Finely grated zest 1 lemon, plus a squeeze of juice
  • Bunch dill, chopped
  • 100g white crabmeat
  • 4 dashes Tabasco
  • 4 fresh lasagne sheets
  • 50g mature cheddar, coarsely grated
  • 1 tsp sesame seeds
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Method

  1. Heat the oven to 160°C fan/gas 4. Heat the oil in a large frying pan and sizzle the fennel seeds for 30 seconds. Add the shallots and garlic, then cook gently for 5 minutes until translucent. Pour in the wine and leave to bubble for a few minutes until reduced by half. Stir in the brown crabmeat, then the tomatoes and simmer for 8 minutes. You should be left with a saucy but not too watery ragù.
  2. While the ragù simmers, make the bechamel. Melt the butter in a saucepan, then stir in the flour until it forms a paste. Cook for 1 minute, then start whisking in the warm milk, bit by bit, until you have a smooth sauce. Stir in the lemon zest, dill, white crabmeat and Tabasco, then season with salt, pepper and a squeeze of lemon juice.
  3. Layer up the lasagne. Begin with a sheet of pasta, then a quarter of the ragù, then a quarter of the bechamel. Repeat 3 more times, sprinkling the top layer of bechamel with the grated cheddar and sesame seeds. Bake for 25 minutes, then leave to rest for 5-10 minutes before serving.

Nutrition

Calories
335kcals
Fat
17g (8.6g saturated)
Protein
17g
Carbohydrates
24g (7.9g sugars)
Fibre
3.1g
Salt
1g

delicious. tips

  1. Using fresh lasagne sheets means a much quicker cooking time, giving the dish a fresher, lighter flavour.

  2. The lasagne can be frozen once assembled, then cooked from frozen for 1 hour.

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