Prawn and broad bean open lasagne

Prawn and broad bean open lasagne

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

Prawn and broad bean open lasagne

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

  • Serves icon Serves 4
  • Time icon 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

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

  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.

Nutrition

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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