This recipe is one of many develped to use up a glut of zuchinnis and rocket growing in my garden. I do alter the recipe dependant on what is growing in oversupply. Spinach is also good
Preheat oven to 180 c . Heat the oil in a large frying pan over medium high heat.Cook the onion, stirring, for 3 -4 minutes or until golden.
Add the garlic and cook until aromatic, add the zucchini and cook for 2 minutes or until soft, add the prawn’s season with salt and pepper and cook for 2 minutes. Remove from heat and stir in the parsley.
Spread one fifth of the béchamel sauce over the base of a greased 2.25 capacity baking dish.
Top with lasagne sheets spread with another one fifth of the béchamel sauce top with one fifth of the prawn mixture, ricotta and pesto.
Continue layering with the remaining lasagne, prawn mixture, ricotta and pesto, sprinkle with parmesan cheese and the pine nuts.
Bake for 30 minutes until golden and cooked through.
Serve with a green salad, crusty bread and a crisp savignon blanc.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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