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Prawn and broad bean open lasagne

Name: Prawn and broad bean open lasagne
Cook time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 30 Apr 11
Updated: 18 Mar 24

This prawn and broad bean lasagne recipe is far fresher and lighter than a traditional version and ready in just 20 minutes.

Check out our fish pie lasagne too, made with salmon, spinach and prawns.

Easy
May 2011

Test kitchen approved

Serves 4
Ready in 20 min

This prawn and broad bean lasagne recipe is far fresher and lighter than a traditional version and ready in just 20 minutes.

Check out our fish pie lasagne too, made with salmon, spinach and prawns.

Nutrition: per serving

Calories: 534kcals
Fat: 36.3g (20.2g saturated)
Protein: 31.4g
Carbohydrates: 24.2g (2.8g sugar)
Fibre: 6.2g fibre
Salt: 0.9g

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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

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Method

Cook the beans for 2 minutes in boiling salted water, drain and refresh in cold water. Remove the tough outer skins.
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.
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.

Stir in the beans, Parmesan, lemon juice and mint, then season to taste.
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.