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


  • 1 kg prawns chopped

  • 400 gm tub of smooth ricotta cheese

  • 200 g rocket pesto ( home made is best )

  • 1/3 cup olive oil

  • 1 brown onion diced finely

  • 1 clove garlic crushed

  • 4 zucchinis grated

  • 1/3 cup flat leaf parsley chopped

  • 4 1/2 cups béchamel sauce

  • ¼ cup pine nuts toasted

  • Lasagne pasta sheets ( home made is best)

  • 1 cup of grated parmesan cheese


  • 1.

    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.

  • 2.

    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.

  • 3.

    Spread one fifth of the béchamel sauce over the base of a greased 2.25 capacity baking dish.

  • 4.

    Top with lasagne sheets spread with another one fifth of the béchamel sauce top with one fifth of the prawn mixture, ricotta and pesto.

  • 5.

    Continue layering with the remaining lasagne, prawn mixture, ricotta and pesto, sprinkle with parmesan cheese and the pine nuts.

  • 6.

    Bake for 30 minutes until golden and cooked through.

  • 7.

    Serve with a green salad, crusty bread and a crisp savignon blanc.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 938kj
  • Fat Total 76g
  • Saturated Fat 17g
  • Protein 48g
  • Carbohydrate 20g
  • Sugar 6g
  • Sodium 1914mg

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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