Prawn, Spinach and Salmon Lasagne

Ingredients:

• 300g baby spinach
• 3 fresh lasagne sheets
• 400g fresh parsley sauce or fresh white sauce
• 170g poached salmon fillets, skinned and boned, broken into chunks
• 150g raw, peeled king prawns
• 25g Parmesan, grated
• Pinch of freshly grated nutmeg

Method:

• Preheat the oven to 200°C/fan180°C/gas 6.
• Place the spinach in a large colander, pour over a kettle of boiling water, then refresh under cold running water.
• Squeeze very well to remove all the excess water, then season well.
• Blanch the lasagne sheets in a pan of boiling salted water for 2 minutes, drain and set aside.
• Pour a third of the parsley sauce into a small (25cm x 15cm) buttered gratin dish and spread into an even layer.
• Top with half the spinach, half the salmon and half the prawns, then cover with a lasagne sheet.
• Pour half the remaining sauce over, then repeat with the rest of the spinach, salmon and prawns.
• Top with another lasagne sheet, pour the rest of the sauce over, scatter with the Parmesan and nutmeg and season.
  Place the lasagne on a baking sheet and bake for 20-25 minutes until bubbling-hot and cooked through.
• Serve with garlic bread or a green salad.

  Enjoy!!