Wild prawn and vegetable lasagna
Ingredients (Serves 6)
24 raw TERRANOVA wild prawns
40 g flour
25 g butter
25 ml extra virgin olive oil
500 ml whole milk
1 pack lasagna sheets
1 medium zucchini
2 eggplants
3 ripe tomatoes
300 g pumpkin
10 ml tomato sauce
3 garlic cloves
1 onion
1 teaspoon fresh oregano
100 g Parmesan cheese
Black pepper
Salt
Preparation
Peel the prawns and sauté the heads and peeled tails in olive oil with the minced garlic cloves. Once sautéed and golden brown, remove the tails first. Add a splash of water to the pan with the heads, blend thoroughly, strain, and set aside the resulting concentrated stock.
Melt the butter in a pan and add the flour, stirring to cook it out. Gradually incorporate the milk to achieve a smooth, thick béchamel sauce. Add the prawn stock, salt, and pepper.
While roasting the thinly sliced tomatoes, pumpkin, eggplant, zucchini, and onion, layer the pasta sheets in an oiled baking dish. Once the vegetables are roasted, arrange them over the pasta alongside the sautéed and chopped prawns, adding a thin layer of béchamel and chopped oregano between the layers. Finish the top pasta layer with the remaining béchamel and the Parmesan cheese, then bake at 180°C for a few minutes until golden and au gratin.