We’ve given lasagne a fabulous makeover with prawns, scallops, spinach and roasted red peppers. It’s gorgeously rich and creamy so all you need to serve it with is a crisp salad – perfect with a glass of chilled white wine.
SERVES 6 – PREP 20 MINS – COOK 35 MINS
2 garlic cloves, crushed
1 tbsp olive oil
2 onions, chopped
350g raw peeled jumbo king prawns
200g frozen scallops
1 tbsp sun-dried tomato paste
Finely grated zest and juice of 1 lemon
3 tbsp basil pesto
500g mascarpone cheese
60g freshly grated Parmesan cheese
300g fresh lasagne sheets
460g jar roasted peppers, drained
1 Place the frozen spinach in a bowl with the garlic and cook in the microwave on High for 2 mins until defrosted. Drain really well squeezing out any excess moisture. Season with salt and pepper.
2 Heat the oil in a large frying pan, add the onion and cook for 3 mins until just softened. Add the frozen prawns and scallops and cook, stirring, for 3 mins until defrosted and cooked through. Stir in the sun-dried tomato paste, lemon zest and juice.
3 In a separate bowl mix together the mascarpone, pesto and half the grated Parmesan. Season with salt and pepper.
4 Heat the oven to 200C, Gas 6. To assemble the lasagne, spoon half the prawn and scallop mixture over the base of a large ovenproof dish and arrange half the lasagne sheets over the top in a single layer. Spread half the mascarpone mixture over the lasagne sheets and cover with half the peppers and half the spinach. Repeat the layers again and scatter remaining Parmesan over the top. Bake in the oven for 25 mins until bubbling and golden. Serve the scallop and prawn lasagne with a crisp green salad.
Per serving: 718 cals, 46g fat (26g saturated), 39g carbs