15-Min Deconstructed Creamy Prawn 'Lasagne'

Nutrition per serve

Ingredients

• 1clove garlic
• 1bunch dill
• 1pcs lemon
• 285g fresh lasagne sheets
• 150g peas
• 200g peeled prawns
• 250ml cream
• 100g baby spinach leaves
• 20g butter
• 10ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the lasagne sheets and peas. Crush or finely chop the garlic. Finely chop the dill, discarding the stems. Finely grate the zest of half the lemon*, then cut the half into wedges.
2. Step 2 — Cook lasagne and peas
   Add the lasagne sheets and peas to the pan of boiling water and cook, stirring occasionally, for 1½-2 mins until the pasta is al dente and the peas are tender. Drain.
3. Step 3 — Cook prawn sauce
   Meanwhile, melt 20g butter in a medium deep frypan over high heat. Cook the prawns and garlic, stirring, for 2-3 mins until just cooked through. Add three-quarters of the cream* and 2 tsp dijon mustard and bring to the boil.
4. Step 4 — Get ready to serve
   Add the lasagne sheets, peas and spinach to the prawn sauce and stir to combine. Season with salt and pepper. Divide the 'lasagne' among plates. Scatter with the dill and lemon zest and serve with the lemon wedges.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Milk, Sulphites, Egg, Gluten, Wheat, Crustacean