Free Form Prawn and Zucchini Lasagne

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600g cooked, peeled Australian prawns
1 cup cooked peas
2 zucchini, grated 
2 small red chillies, deseeded and finely chopped 
¼ cup extra virgin olive oil 
2 tablespoons lemon juice 
¼ cup (65g) store-bought pesto, plus extra to serve 
sea salt and cracked black pepper 
1 cup (200g) ricotta 
¼ cup mint leaves 
½ cup baby basil leaves
3 store-bought fresh lasagne sheets, cut into 6cm lengths
½ cup finely grated parmesan, to serve

Place the peas in a large bowl and gently crush with a fork. Add the prawns, zucchini, chilli, oil, lemon juice and pesto, season with salt and pepper to taste. 
Cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente. Drain and reserve a little pasta water. Add the pasta to the zucchini, prawn and peas and toss to coat adding pasta water if necessary. Divide pasta between serving plates and top with ricotta and extra pesto. Sprinkle with mint basil and parmesan to serve.

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