A great dish if you have lots of people to feed.
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.
