This is lasagne recipe is a summery twist on a classic lasagne. We've used crab meat which is given a lift by fennel, chives and lemon. Rather than cooking the lasagne in an oven, you cook the lasagne sheets separately and layer the finished lasagne on individual warmed plates before serving.
For more twists on the traditional lasagne check out our lasagne recipes gallery which features everything from vegetarian and vegan lasagnes to cheat's version of the classic meal.
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Yields:
4
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
237
Ingredients
3Tbsp.
extra-virgin olive oil
1
medium fennel bulb, finely chopped
2
garlic cloves, crushed
1
red chilli, deseeded and finely chopped
400g
cherry tomatoes, halved
Zest and juice of 1 lemon
200g
mixed white and brown crab meat
Small handful chives, chopped
6
sheets fresh lasagne, halved into squares
Rocket, to serve
Directions
Step 1
Heat 2tbsp of oil in a large frying pan over medium heat and cook the fennel for 10-15min to soften. Add the garlic and chilli and cook for 1min, followed by the tomatoes, lemon zest and juice. Simmer for 10min, squashing tomatoes occasionally to break them down. Stir in the crab meat and chives to heat through. Season to taste
Step 2
Meanwhile, cook the lasagne sheets in a large pan of boiling water for 2min.
Step 3
When pasta is ready, reserve a cupful of the water and drain the rest. Stir in enough of the reserved water with the crab mixture to loosen to a sauce consistency. On each warmed plate, starting with a sheet of lasagne, layer 3 pasta sheets with the sauce. Top each with a handful of rocket and a drizzle of the remaining oil.
GH TIP If you don’t have any lasagne sheets, toss the crab mixture with freshly cooked tagliatelle or linguine instead.
Per Serving:
Calories: 237
Fibre: 4 g
Total carbs: 16 g
Sugars: 4 g
Total fat: 12 g
Saturated fat: 3 g
Protein: 15 g
From speedy cheat’s versions to a classic low and slow, these are our best ever comforting lasagne recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
