Super easy to make and yummy too. I used tinned Crab as couldn’t get to the fishmongers.
2 tbsp butter
1 tbsp olive oil
2 medium leeks, finely sliced
400 ml single cream
400g white and brown crabmeat
Small bunch of flat leaf parsley, finely chopped
Zest of 1/2 lemon, plus a squeeze of the juice
1 x 250g fresh egg lasagne sheets
40g Parmesan, finely grated.
Pinch of chilli flakes
Heat the butter and oil into a medium saucepan and add the leeks. Cook the leeks over a low heat until soft.
Add 300 ml of the cream, along with seasoning, crab, chilli flakes, parsley, zest and juice of the lemon. Mix well.
Pre Heat oven to 200°, fan 180°, gas mark 6.
Into an ovenproof dish layer the crab mixture with the lasagne sheets, finishing with a layer of lasagne. Pour over remaining cream and top with the Parmesan.
Bake for 20-25 minutes until bubbling and golden.