John Myers
Spinach and Prawn Lasagna
The perfect spinach and prawn lasagna recipe with a picture and simple step-by-step instructions.
- 800 g Frozen spinach
- 5 dl Vegetable broth
- 400 g Prawns
- 6 dl Béchamel
- Pepper from the grinder
- 9 Lasagne sheets
- 100 g Grated cheese
- Bring the spinach to the boil in the vegetable stock, drain well and season with pepper
- Prepare 1.5 servings of béchamel sauce at the same time (recipe in my KB)
- Fry the prawns, season with salt and pepper and set aside
- Preheat the oven to 220 degrees. Brush the ovenproof dish with a little oil and place 3 lasagne sheets next to each other
- Spread half of the spinach and prawns over the leaves, pour some béchamel sauce over them and cover with three more lasagne sheets. Spread the remaining spinach and prawns on top, as well as some béchamel sauce. Finally, pour three lasagne sheets on top and cover with the remaining béchamel sauce, spread the grated cheese over the top
- Bake in the lower half of the oven for 20 minutes
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