Prawn and broad bean open lasagne
20 Minutes
High levels of Zinc
This prawn and broad bean lasagne recipe is far fresher and lighter than a traditional version and ready in just 20 minutes.
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  • 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


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

  • 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.

  • 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.

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

  • 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.

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