300 g purple broccoli floret’s (normal broccoli will do)
2 tsp chopped thyme
1 clove crushed garlic
200 g grated parmesan
100 g grated gruyere cheese
400 g baby spinach
Begin by bringing a pot of salted water to the boil and add a drop of olive. Now add your fresh pasta and cook for 3-4 minutes before straining, seasoning and setting to one side.
Heat a wide base pan (ensure you have a lid to fit) and drizzle a little olive oil over it.
Now add the shallots garlic and thyme, prawns and broccoli, sauté for 1 minute or so before adding the white wine.
Bring the wine to the boil. Now add the cream and the remaining fish, continue to boil with the lid off for another 2-3 minutes or until the cream begins to thicken. Now add the parmesan cheese a little squeeze of lemon and season.
On a preheated plate lay your first sheet of lasagne followed by a spoon of the fish cream, followed by another layer of pasta. Repeated this twice more and place the gruyere cheese on top of the final sheet of lasagne.