Crab and dill lasagna

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25 min


8 servings

* PLUS Cooking time: 10 minutes, Standing Time: 10 minutes, Baking Time: 60 minutes
Crab and dill lasagna

Andreas Trauttmansdorff


  • 4 zucchini
  • 2 onions
  • 1 tsp dried oregano leaves
  • 1/4 cup water
  • 454-g pkg imitation crab meat
  • 454-g pkg extra-smooth light ricotta
  • 1 egg
  • 1/2 cup chopped fresh dill
  • 1 tsp salt
  • 1 tsp ground white pepper
  • 1 cup grated light mozzarella
  • 4 cups tomato sauce
  • 9 oven-ready lasagna noodle pasta


  • Preheat oven to 350F (180C). Slice zucchini in half lengthwise, then finely chop each half. Finely chop onions. Place zucchini, onions and oregano in a large saucepan over medium heat. Add water and cook, uncovered and stirring occasionally, until onions are tender and water has evaporated, about 10 minutes.
  • Meanwhile, coarsely chop crab. In a large bowl, stir ricotta with egg, dill, salt and pepper. Grate mozzarella. Once zucchini is cooked, stir in crab and pasta sauce just until mixed. Remove from heat. Spread a scant amount of sauce over bottom of a 9×13-inch (3-L) baking dish. Top with 3 noodles. Noodles will not cover sauce completely. Dollop half of ricotta mixture overtop. Spread as best you can toward edges. Spoon one-third of sauce overtop. Repeat, adding 3 noodles, ricotta mixture and half of remaining sauce. Finish with noodles and sauce, then mozzarella.
  • Loosely cover with foil and bake in centre of preheated oven 45 minutes. Remove foil and continue to bake until bubbly around edges and a knife tip inserted into centre feels warm, 15 more minutes. Remove from oven and let stand 10 minutes before serving. Great with a caesar salad.

Nutrition (per serving)

  • Calories
  • 370,
  • Protein
  • 24.1 g,
  • Carbohydrates
  • 46.2 g,
  • Fat
  • 9.8 g,
  • Fibre
  • 5 g,
  • Sodium
  • 1436 mg.

It’s tough to lighten up classic lasagna without compromising that comforting taste and texture, but we’ve found a way! This version, with less cheese and fewer noodles, gets hearty goodness from juicy zucchini and chunks of imitation crab.