Creamy Crab and Leek Lasagne

Serves: 4
Time: 45 mins
Difficulty: Easy




INGREDIENTS                               5 leeks, sliced finely (1-1,2kg)

3tbs mild oil

300g double cream

1tbs parsley or tarragon, chopped finely

pinch of mace

450g crab meat, white or mix of white  and brown

6 lasagne sheets

salt and pepper to taste

3tbs breadcrumbs

squeeze of lime




  • Heat the oil in a large saucepan and add the leeks, cover, and cook gently for about 10 minutes till they are softened but not browned.
  • Turn off the heat, season well with salt and pepper. Stir in the cream and the parsley. Gently mix in the crab meat and mace.
  • Heat the oven to 190C.
  • Using a bread loaf tine spoon a layer of the crab mixture on the bottom of the pan then lay a sheet of lasagne and repeat. Spread the breadcrumbs on the top.
  • Bake for 30-35 minutes or until the lasagne feels tender when you poke a fork in.
  • Serve with lime veggies and salad leaves.