Prawn and prosecco lasagne recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Baking dish
- Saucepan
- Whisk
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Colander
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Microplane
- Baking sheet
- Food processor
- Kitchen towel
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
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