Spinach Lasagne with prawns

  • Difficulty


Clean, rinse and chop the celery, the onion and the parsley.Blanch the prawns, fish them out with a slotted spoon, keep the cooking water aside, then shell the prawns and brown them in a saucepan with 20 g of butter, the chopped celery mix, a pinch of salt and pepper, a smudge of nutmeg and a clove.Once browned, sprinkle the prawns with wine and let it evaporate, add the peeled tomatoes, chop them and pour them with the prawns and a ladle of the prawn’s cooking water, set aside earlier.Simmer until the sauce is the right consistency nor too thick nor too liquid.Prepare the béchamel. In a saucepan melt the butter, add the flour and fry until golden, mixing constantly with a wooden spoon to remove any lumps, pour the milk, bring to the boil and season with a pinch of salt and pepper and simmer for 10 more minutes, stirring.In the meanwhile, bring to the boil a large saucepan with plenty of salted water and a dash of soy oil, toss the pasta in it and drain until al dente.Place it in an oven-proof bowl with a knob of butter and arrange a layer of pasta with butter and parmesan then pour a layer of prawn sauce over it.Repeat this process once more then slather with béchamel.Place the oven-proof bowl in a preheated oven at 180 °C for 15 minutes, remove from the oven and serve immediately.