Cook the fresh lasagne sheets in boiling salted water for 1-2 minutes (if using dried, cook until al dente), then drain and refresh with cold water.
Gently cook the shallot and garlic with the olive oil in a saucepan for 2 minutes or until softened.
Pour in the white wine and continue cooking until almost evaporated.
Stir in the cream and reduce a little further.
Toss in the tomatoes, prawns and basil. Season and keep warm.
Take four large, warmed deep plates and lay a sheet of lasagne in the bottom of each. Spoon over the prawn mixture and cover with another sheet of pasta. Top with a little more of the sauce, scatter with rocket and serve.
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