Prawn and prosecco lasagne
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Prawn and prosecco lasagne
This luxurious lasagne is perfect for when you want to push the boat out but still keep things relaxed. You could add other fish, such as salmon, into the mix too
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
521Kcal
Fat
29gr
Saturates
15gr
Carbs
24gr
Sugars
6gr
Fibre
3gr
Protein
35gr
Salt
1.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g butter
- 50g plain flour
- 450ml whole milk
- 250ml prosecco
- 1 tbsp finely chopped dill
- 1 large echalion shallot, finely chopped
- 2 fennel bulbs, finely sliced
- 3 garlic cloves, finely sliced
- 1 tbsp wholegrain mustard
- 700g peeled raw king prawns
- 260g spinach
- 100g parmesan, grated
- 6 fresh lasagne sheets
- 50g ciabatta, cut into chunky crumbs
- 25g pine nuts
- zest of ½ lemon
- 1 tbsp olive oil
Step by step
- Melt 50g of the butter in a saucepan until just foaming, then add the flour, stirring continuously. Cook over a very gentle heat for 1 minute, stirring all the time, then slowly whisk in the milk, whisking continuously to prevent any lumps from forming. Bring to a simmer and then slowly whisk in the prosecco. Keep simmering, stirring continuously, until the sauce thickens. Stir through the dill and season well. Set aside while you make the filling.
- Heat the remaining butter in a frying pan and gently fry the shallot, fennel and garlic for 8-10 minutes, until soft. Stir through the mustard and then add the prawns. Cook for a further minute (it doesn’t matter if the prawns aren’t cooked all the way through as they will cook in the lasagne).
- Put the spinach in a large microwave-safe bowl and cover with clingfilm. Microwave for 2-3 minutes, until wilted. Place in a sieve and press down with the back of a spoon to squeeze out as much water as you can. Add the spinach to the pan with the prawns and stir well.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put a third of the prawn mixture in the base of a 24cm diameter baking dish then spoon over around a quarter of the prosecco sauce. Scatter over a little of the grated cheese then top with lasagne sheets, cutting them to fit your dish. Repeat this twice more, finishing with a layer of lasagne sheets. Pour over the remaining prosecco sauce. Mix the ciabatta with the pine nuts, lemon zest and remaining cheese and toss with the oil. Scatter the crumb over the top of the lasagne. Bake for 35 minutes, or until bubbling and golden.
