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Crab Lasagne
found in Mains - Pasta

Serves:    8  

icon Vegetarian    icon Nut Free

FIBRE
 
8g
27% RDA
CALORIES
 
612
31% RDA
CARBS.
 
42g
16% RDA
PROTEIN
 
34g
68% RDA
FAT
High
34g
49% RDA
SAT. FAT
High
19g
79% RDA
SALT
Medium
1g
25% RDA
SUGAR
Medium
10g
11% RDA

Prep: 30 minutes
Cook: 40 minutes

Difficulty:     
Challenging

A creamy pasta bake with crab, cod and leeks that can be made ahead and frozen, then baked for an occasion.

Ingredients  scales
Directions

1
Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning. Measure 450ml of the sauce and beat half the Parmesan and the egg into it. Once cool, stir the crabmeat into the remaining sauce.
2
Melt the remaining butter in a very large pan or wok, add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.
3
Lightly grease 2 x 20cm square ovenproof dishes – trim the lasagne sheets to fit, if you need to.
4
Spoon a quarter of the leeks into each dish and spread out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, then cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.
5
To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Unwrap the lasagnes and bake for 40 mins. (A freshly made version will take the same time.) Serve with a salad.



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