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Deconstructed Spinach + Prawn Lasagne

Prep time

10 min

Cook time

15 min

Serves

2

Ingredients

  • 2 ml sea salt
  • Enough water to cover the lasagne sheets
  • 6 good quality lasagne sheets

Creamed spinach filling

  • 60 g butter
  • 1 clove garlic, finely chopped
  • 20 ml all-purpose flour
  • 325 ml full cream milk, hot
  • Pinch of salt
  • 15 ml olive oil
  • 350 g Swiss chard, thoroughly rinsed with stems removed and chopped
  • 200 g cream cheese
  • 2 ml nutmeg
  • 75 g parmesan cheese, grated
  • Sea salt and freshly ground black pepper, to taste

Butter sauce and prawns

  • 30 g butter
  • 2 cloves garlic, crushed
  • 5 ml ginger, finely grated
  • 5 ml fresh thyme, sprigs removed and chopped
  • 30 ml fresh coriander, roughly chopped
  • 1 fresh red chili, seeded and chopped
  • Juice and zest of ½ lemon
  • 16 medium-sized prawns, shelled

Method

  1. To cook the lasagne sheets: Bring the salted water you will use for cooking the lasagne sheets to the boil in a large frying pan. Adding two lasagne sheets at a time, cook until al dente. Place on a plate lined with cling film.
  2. Continue cooking and layer the rest of the pasta sheets on the plate. Place a lining of cling film between each layer. This prevents the pasta sheets from sticking to each other and drying out.
  3. To make the creamed spinach filling: Heat the butter and sauté the garlic for 30 seconds. Add the flour and stir to make a ‘roux’. Now add the hot milk and whisk until smooth. Simmer for just over 5 minutes until cooked, stirring continuously. Season to taste with salt.
  4. Meanwhile, heat the oil in a large saucepan. Stir-fry the Swiss chard and season with salt and pepper.
  5. Now add the spinach to the white sauce (‘roux’) along with the cream cheese, nutmeg, parmesan cheese; and then season with salt and pepper. Stir until well combined and the cheese is melted.
  6. To make the butter sauce: Heat the butter and saute the garlic, ginger, herbs and chili in a large non-stick frying pan for 2 minutes. Add the lemon zest and juice, and stir. Cook the prawns in the butter sauce for 4 minutes and set aside. Continue to cook the sauce until it reduces.
  7. To assemble the deconstructed spinach & prawn lasagne: Take 2 cooked lasagne sheets and fold to make a zig-zag shape. Dot with dollops of the spinach filling in between. Top with the herbed prawns, and perfect the presentation with a drizzle of the left-over butter sauce and micro herbs.
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