A cheat’s way of making a seafood lasagne; this prawn, spinach and salmon recipe makes a nice change from the normal ragu-based classic and only takes 10 minutes to prepare.
Or perhaps you’d prefer a spicy curry made with the same ingredients. Our spinach, prawn and salmon curry is ready in less than an hour.
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Ingredients
- 300g baby spinach
- 3 fresh lasagne sheets
- 400g fresh parsley sauce or fresh white sauce
- 170g poached salmon fillets, skinned and boned, broken into chunks
- 150g raw, peeled king prawns
- 25g Parmesan, grated
- Pinch of freshly grated nutmeg
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Place the spinach in a large colander, pour over a kettle of boiling water, then refresh under cold running water. Squeeze very well to remove all the excess water, then season well.
- Blanch the lasagne sheets in a pan of boiling salted water for 2 minutes, drain and set aside.
- Pour a third of the parsley sauce into a small (25cm x 15cm) buttered gratin dish and spread into an even layer. Top with half the spinach, half the salmon and half the prawns, then cover with a lasagne sheet. Pour half the remaining sauce over, then repeat with the rest of the spinach, salmon and prawns. Top with another lasagne sheet, pour the rest of the sauce over, scatter with the Parmesan and nutmeg and season.
- Place the lasagne on a baking sheet and bake for 20-25 minutes until bubbling-hot and cooked through. Serve with garlic bread or a green salad.
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