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eileen@bradleysfish.com

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1 item £21.95

Prawn and broad bean open lasagne

WRITTEN BY:

Eileen

SERVES:

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

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.

Shopping List

Peeled Prawns 1kg

Ingredients

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

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Bradley’s Ltd, TA Bradley’s, Central Way, North Feltham Trading Estate, Feltham, Middlesex, TW14 0XQ

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Prawn and broad bean open lasagne

WRITTEN BY:

SERVES:

NUTRITION:

DIFFICULTY

TIME

Method

Shopping List

Ingredients

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