Ingredients

  • 460 g fresh lasagne pasta (115g per person)
  • 200 g fresh prawns
  • 200 g fresh salmon pieces
  • 200 g fresh cod
  • 200 ml white wine
  • 400 ml cream
  • 2 shallots
  • 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
  • 10g butter
  • 1 lemon
  • olive oil
  • seasoning

Method

  • 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.