Prawn & spinach lasagne







Cook Time

60-65 Min


  • 225g/8oz fresh egg lasagne, unrolled
  • 1 1⁄2 teaspoons salt

For the filling

  • 900g/2lb fresh spinach, stems removed
  • 50g/2oz butter
  • 1 large onion, finely chopped
  • 450g/1lb raw prawns, peeled and deveined
  • 1⁄2 teaspoon salt
  • 125ml/4fl oz plain tomato sauce
  • 600ml/1pt béchamel sauce
  • 50g/2oz Parmesan cheese, grated
  • Roll the lasagne as thinly as possible. With a knife, cut into sheets of 8 x 11cm/3 1⁄2 x 4 1⁄2in and let them rest on dry tea towels for at least 15 minutes.
  • Bring a large saucepan of water to the boil. Add the salt, and slip in the pasta, two or three pieces at a time, leaving to cook for 1 minute. Remove with a slotted spoon, and immerse immediately in cold water. Lay the pasta on damp tea towels.
  • To make the filling, put the spinach in a large deep pan with no water. Cook, tossing occasionally, for 5–10 minutes. Remove from the heat, chop finely and set aside.
  • Warm the butter in a frying pan and add the onion. Sauté over a medium heat for 4 minutes. Add the prawns and sauté quickly, stirring to cook evenly. Remove the pan from the heat and stir in the chopped spinach and salt.
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Combine the tomato and béchamel sauces. Select a 25 x 35cm/ 10 x 14in baking dish. Smear a very thin layer of sauce on the bottom of the baking dish. Carefully place a layer of the pasta over the sauce, to cover the entire area. Smear a thin layer of sauce over the pasta. Spoon some of the spinach and prawn mixture over it, and sprinkle with some Parmesan. Repeat the process of layering, ending with a layer of pasta, topped with sauce and cheese.
  • Bake for about 20 minutes or until the sauce forms a light golden crust. Remove the dish from the oven and leave to stand for 10 minutes before serving, cut into slices.
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