This open lasagne is far fresher and lighter then its meaty brother and makes for an impressive and quick meal.
Ingredients
- 300g podded broad beans, fresh or frozen
- 8 fresh lasagne sheets
- 1 tbsp olive oil, plus extra for drizzling
- 1 garlic clove, crushed
- 400g raw peeled king prawns, defrosted
- 250ml crème fraîche
- Grated zest and juice of 1 lemon
- 35g grated Parmesan, plus extra to serve
- Bunch of fresh mint, chopped
Method
- 1. Cook the beans for 2 minutes in boiling salted water, drain and refresh in cold water. Remove the tough outer skins.
- 2. Cook the lasagne, 2 sheets at a time, for 2 minutes in a big pan of boiling salted water. Drain and drizzle with olive oil.
- 3. Meanwhile, heat the oil in a pan and cook the garlic for
- 30 seconds. Add the prawns, crème fraîche and zest and cook for 2-3 minutes until the prawns are cooked. Take off the heat.
- 4. Stir in the beans, Parmesan, lemon juice and mint, then season to taste.
- 5. Put a pasta sheet on each plate, top with some prawn mixture, add another sheet, then finish with the rest of the mixture, a drizzle of olive oil and some Parmesan shavings.
Nutritional info
PER SERVING 543kcals, 36.3g fat (20.2g saturated), 31.4g protein, 24.2g carbs, 2.8g sugar, 0.9g salt, 6.2g fibre