• 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


  • 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.

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