Prawn and broad bean open lasagne

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

High levels of Zinc

DIFFICULTY

Easy

TIME

20 Minutes minutes

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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Method

1.
Cook the beans for 2 minutes in boiling salted water, drain and refresh in cold water. Remove the tough outer skins.

2.
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.

3.
Meanwhile, heat the oil in a pan and cook the garlic for

4.
30 seconds. Add the prawns, crème fraîche and zest and cook for 2-3 minutes until the prawns are cooked. Take off the heat.

5.
Stir in the beans, Parmesan, lemon juice and mint, then season to taste.

6.
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.

Shopping List

Ingredients

1.
300g podded broad beans, fresh or frozen
2.
8 fresh lasagne sheets
3.
1 tbsp olive oil, plus extra for drizzling
4.
1 garlic clove, crushed
5.
400g raw peeled king prawns, defrosted
6.
250ml crème fraîche
7.
Grated zest and juice of 1 lemon
8.
35g grated Parmesan, plus extra to serve
9.
Bunch of fresh mint, chopped

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