Crab lasagne

Crab lasagne

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(4 ratings)

Prep: 30 mins Cook: 40 mins


Makes 2, each serves 4
A creamy pasta bake with crab, cod and leeks that can be made ahead and frozen, then baked for an occasion

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal612
  • fat34g
  • saturates19g
  • carbs42g
  • sugars10g
  • fibre8g
  • protein34g
  • salt1g
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  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ¼ tsp ground nutmeg
  • 85g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g plain flour
  • 227ml pot double cream
  • 100g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 x 100g pots brown and white crabmeat
  • 2 x 500g packs trimmed leek, well washed and finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 12 sheets fresh lasagne
  • 400g chunky skinless cod fillet, cubed



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…


  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 180C/160C fan/gas 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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Comments, questions and tips

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29th Feb, 2016
A great recipe, enjoyed every calorific mouthful! Didn't read the recipe properly so only realised half way through making it that it makes double quantity. Delighted to find that I now have another batch to freeze. A lovely alternative to fish pie which I generally find a bit too sloppy with a mash topping. A great choice for entertaining or for those just wanting to try something a little bit different.
15th Mar, 2014
Delicious. Made a few adjustments as it was just the two of us and I didn't want it too heavy. I used: 2 leeks and added 5 mushrooms, sauteed in a tiny bit of olive oil Flora instead of butter for the sauce and then low fat creme fraiche instead of cream (worked absolutely fine) 1x100g pot of mixed crab and just scaled down the other ingredients. Cooked it in a loaf tin. Next time I will just leave the egg out altogether as a whole egg with otherwise just using a quarter of the above quantities was too much and the topping was a bit odd. Will definitely be making again.
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