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How to make Prawn lasagne with pesto cream

Yield = 2
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 6 Barilla all’Uovo lasagne sheets
  • 1/3 cup frozen peas
  • 1 zucchini, peeled into ribbons
  • 1/2 cup light thickened cooking cream
  • 2 tablespoons bought basil pesto
  • 1 tomato, diced
  • 12 Coles cooked prawns, peeled

Method

  • Step 1 Cook the lasagne sheets in a large saucepan of salted boiling water for 6 minutes or just until al dente, adding the peas in the last 2 minutes of cooking and the zucchini in the last 1 minute of cooking. Drain. (Don’t worry if the lasagne sheets break up slightly.)
  • Step 2 Meanwhile, heat the cream and pesto in a small saucepan over medium heat, stirring often, for 2 minutes or until heated through. Season with salt and pepper.
  • Step 3 Arrange half the lasagne sheets, zucchini, peas, tomato and prawns between two serving plates. Spoon over half the cream. Arrange the remaining lasagne sheets, zucchini, peas, tomato and prawns on top and spoon over the remaining sauce.