Prawn and Broad Bean open Lasagne

Prawn and Broad Bean open Lasagne

Serves 4
Cooks in
Preparation Time
Easy

Ingredients

300g field fare frozen broad beans
8 fresh lasagne sheets
1 tbsp olive oil, plus extra for drizzling
1 garlic clove, crushed
400g field fare frozen 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

300g field fare frozen broad beans 8 fresh lasagne sheets 1 tbsp olive oil, plus extra for drizzling 1 garlic clove, crushed 400g field fare frozen 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

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

02.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.

03.Meanwhile, heat the oil in a pan and cook the garlic for

04.30 seconds. Add the prawns, crème fraîche and zest and cook for 2-3 minutes until the prawns are cooked. Take off the heat.

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

06.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.

Many thanks to www.deliciousmagazine.co.uk for this recipe

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