Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Frank Bordoni

Open Lasagne with Prawns and Rocket


Serves 4

Ingredients

  • 4 sheets fresh or dried lasagne sheets, halved
  • 1 shallot, chopped
  • 1 clove garlic, crushed
  • 150g wild rocket
  • 2 tbsp olive oil
  • 200ml dry white wine
  • 150ml double cream
  • 6 ripe plum tomatoes, skinned, deseeded and chopped
  • 200g cooked prawns
  • Handful basil leaves, torn

Method

  1. 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.
  2. Gently cook the shallot and garlic with the olive oil in a saucepan for 2 minutes or until softened.
  3. Pour in the white wine and continue cooking until almost evaporated.
  4. Stir in the cream and reduce a little further.
  5. Toss in the tomatoes, prawns and basil. Season and keep warm.
  6. 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.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...