Crab, Leek and Mushroom Lasagna

Seafood Lasagna? Is this for real? If it is I am ALL in! I love everything sea related- beaches, sun bathing, plain old frolicking and all kinds of creatures that live in the sea-namely crab, shrimp, scallops, mussels, squid…do I need to go on?

I think you got the picture. I love seafood. When I saw this recipe in a free little booklet that came with an issue of  Olive magazine I knew it would have to be made…soon.

Many months and a few other other things – a trip to Italy being one of those things – have passed between me thinking that and me actually making it.

So when I finally looked at the recipe more closely a thought occurred to me that the recipe didn’t seem “too Italian”, perhaps something to do with a large amount of leeks used in the recipe. My friend Angela confirmed my doubts. The recipe in fact is NOT authentic Italian.

Well, listen up friends. This seafood lasagna might not be 100% Italian but it is 100% delicious and therefore is worth making!

Better yet, not too many ingredients.

Ingredients: {Serves 4}

• Leeks, sliced- 3
• Mushrooms, sliced- 300 gr
• Butter- 1 tbsp.
• Heavy/Double Cream- 2/3 cup/150 ml
• Parsley, chopped- small bunch or dried parsley- 1 tbsp.
• Fresh lasagna sheets- 3 sheets to fit your 9×9 pan
• Crab meat (I used canned but it will be amazing with fresh!)- 200 gr/2 cans
• Capers, drained- 3 tbsp.
• Parmesan or your favourite cheese, grated- 50 gr

Method:

Prepare your ingredients.

Trim the green part of the leeks and slice them thinly, slice mushrooms. Cook leeks and mushrooms in butter for 10 minutes until all liquid evaporated and the veggies softened but not browned. 
Stir in half the cream and parsley.

Preheat oven to 350F/180C
Lay one lasagna sheet in the bottom of your dish. Add 1/3 of your leek and mushroom mixture.
Then 1/2 of the crab meet.
Now scatter 1 tbsp. of capers.
Repeat the layering, finish with a layer of lasagna and a leek and mushroom mixture on top and the last tbsp. of capers. Pour the remaining cream over.
Sprinkle with grated cheese.
Bake in the oven covered for 20 minutes, then uncover and bake for 10-15 minutes more until the lasagna sheets are tender and the cheese is bubbly.

Crab, Leek and Mushroom Lasagna

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Course: Entree

Cuisine: Italian inspired

Servings: 4

Author: Julia Frey of Vikalinka

Ingredients

• leeks-3
• mushrooms-300 gr
• butter- 1tbsp.
• heavy/double cream-150ml/2/3cup
• parsley- small bunch or 1 tbsp. dried parsley
• fresh lasagna sheets- 3 to fit 9x9 pan
• crab meat- 200 gr/2 cans
• capers- 3 tbsp.
• parmesan- 50 gr

Instructions

• Trim the green parts off the leeks and slice them thinly. Slice mushrooms. Cook leeks and mushrooms in butter for 10 minutes over medium heat until tender and all liquid evaporated.
• Stir in half the cream and chopped parsley. Preheat your oven to 350F/180C.
• Lay one sheet of lasagna in the bottom of a buttered pan.
• Add 1/3 of the leek and mushroom mixture. Then 1/2 of the crab meat and scatter 1 tbsp. capers.
• Repeat the process with another layer. Finish with a 3rd lasagna sheet, leek and mushroom mixture and the last tbsp. of capers.
• Pour the remaining cream over your lasagna and sprinkle with cheese.
• Bake covered for 20 mins, then uncover and bake for 10-15 mins more until the lasagna sheets are tender.

Tried this recipe?Mention @vikalinka or tag #vikalinka!