Crab and dill lasagna
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- Prep Time25 mins
- Total Time25 mins
- Makes8 servings
Andreas Trauttmansdorff
Ingredients
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
Instructions
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 9x13-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 24.1g, Carbohydrates 46.2g, Fat 9.8g, Fibre 5g, Sodium 1436mg.
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.