Lasagne of Parmesan, Prawns & Squid



This is an exceptionally delicious dish (expect the video real soon); with this ingredient list you will be able to serve two people, so double or triple up if you have more guests.

Lasagne of Parmesan and Prawns


100 grams
Tiger Prawns (Raw)
150 grams
Calamari Rings
Lemon (Zest and Juice)
1 tablespoon
Olive Oil
Lasagne Sheets (Fresh)
Fennel Bulb
50 grams
1 tablespoon
Plain Flour
300 milliliters
1 tablespoon
Crème Fraiche
50 grams
Lemon (Zest only)
2 tablespoons
Basil (Roughly Chopped)
45 grams
Walnuts (Chopped)
Lemon (Zest only)
4 tablespoons
Olive Oil
2 tablespoons
Parsley (Roughly Chopped)
1 clove
Garlic (Crushed)
25 grams
Parmesan (Grated)


  1. Marinate the seafood in the zest and juice of ½ lemon, 1 tbsp olive oil, salt and black pepper
  2. Meanwhile, blend together all the ingredients for the pesto and season well to taste
  3. For the sauce, melt the butter over a gentle heat and whisk in the flour. Gradually add the milk, whisking continuously until the sauce thickens. Whisk in the crème fraiche, Parmigiano-Reggiano cheese and lemon zest.  Season to taste
  4. Cook the lasagne sheets in boiling salted water for 2-3 minutes and then keep warm
  5. Place the seafood and fennel on a hot griddle for 2 minutes, or until cooked
  6. To assemble, spoon a little white sauce on to the centre of each plate and top with a sheet of lasagne. Add more white sauce and top with seafood and fennel, followed by some walnut pesto. Repeat this layering process with another sheet of lasagne. Finally, top with another sheet of lasagne and drizzle over more pesto and drizzle over a small amount of olive oil before serving.