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Prawn, Spinach and Salmon Lasagne

Written by on 16 October 2020


  • 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


  • 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.


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