Asparagus and crab lasagne
An easy way to make a speedy lasagne. Made with open layers this is a clever way to cut down on unnecessary calories. By not baking there's no need for the béchamel sauce and as it's a fish filling, it doesn't need cheese. Serve with more asparagus or salad on the side for this quick midweek meal for two.
- 100g mixed brown and white crab meat
- 1 lemonzested and juiced
- 2 tbsp thick double cream
- 1 tbsp Maille Dijonnaise
- 12-16 spears depending on thickness asparaguswoody ends trimmed
- 2 fresh lasagne sheets
- butter
Nutrition: per serving
- kcal287
- fat20.6g
- carbs11.1g
- fibre1.7g
- protein13.6g
- salt0.9g
Method
step 1
Mix the crab meat with the lemon zest, double cream and Dijonnaise then add lemon juice and season. Cook the asparagus in simmering water for about 4 minutes or until just tender. Drain and add a knob of butter and some seasoning.
step 2
Cook the pasta, drain it well and lay it out flat before cutting each sheet into 3. Lay a sheet of lasagne on 2 warm plates, divide half the crab mixture between them and add some asparagus followed by another sheet of pasta, crab and more asparagus. Finish with the final sheet of pasta and arrange the rest of the asparagus on top. Heat some butter in a pan, spoon over the lasagne and season well.
