Main Courses Recipes - Prawn and Spinach Lasagna Recipe

Ingredients

• 225g/8oz fresh egg lasagna (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 pee1ed prawns (deveined)

• 1/2 teaspoon salt

• 125ml/4fl oz plain tomato sauce

• 600ml/1 pt béchamel sauce

• 50g/2oz Parmesan cheese (grated)

Serves 6

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Method:

1. Roll the lasagna 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.

2. Bring a large saucepan of water to the boil. Add the salt and slip in the pasta, 2 or 3 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.

3. Place the spinach in a large, deep pan with no water. Cook, tossing occasionally, for 5 to 10 minutes. Remove from heat, chop finely and set aside.

4. 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.

5. Preheat the oven to 200°C/400°F/Gas mark 6.

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.

7. 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.

8. 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.