Lasagne with prawns on a saffron mirror

Ingredients for 3 servings:

• 3 lasagna sheets, fresh
• 6 king prawns or scampi with shell
• 1 bulb(s) of fennel
• 1 lemon(s)
• 6 tomatoes, semi-dried in oil
• 2 tbsp olive oil
• 250 ml sweet cream or Cremefine
• 400 ml dry white wine
• 1 pinch(s) of turmeric
• 1 class can/n saffron threads or saffron powder
• salt and pepper
• Sugar
• 3 tbsp Parmesan, freshly grated
• 1 small bunch of parsley, flat, chopped for garnish

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Lasagna can be so classy!

Divide the fresh lasagna sheets into 9 equal-sized and even pieces (these can be rectangles or triangles). Peel and devein the king prawns, reserving the shells. Wash and trim the fennel bulb, and cut into rings, reserving the trimmings. Squeeze the lime juice. Bring the washed prawn shells and fennel trimmings to a boil with the white wine, then simmer over medium heat for about 15 minutes. Then strain the stock through a sieve. Add the saffron and turmeric to the reserved stock and reheat. Thicken the sauce with the cream and season with salt and pepper, then keep warm. Briefly fry the prawns in olive oil, season with salt and pepper, and drizzle with a little lime juice. Set aside. Fry the fennel rings in olive oil, season with salt, pepper, and a little sugar. Now grease an ovenproof dish with a little olive oil and arrange the prepared ingredients into three separate lasagna towers. Serve twice in the following order: lasagna sheet, fennel rings, shrimp, and tomato. Finish the whole thing with a lasagna sheet, to which 1 tablespoon of the saffron sauce is added to keep it moist. Finally, sprinkle each tower with Parmesan cheese. Place the towers in the oven at approximately 200–250°C (top/bottom heat) until they are nicely browned. The cooking time is only about 10–15 minutes, since the lasagna was fresh! To serve, pour the warm saffron sauce onto the plate, place the lasagna tower on top, and sprinkle with fresh parsley. This recipe makes a great starter or intermediate course that looks great but is easy to make. My guests are always impressed!