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Prawn and zucchini free-form summer lasagne

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

You might think of Lasagne as a winter comfort food, but here's a way to make it light and healthy for summer using Australian Prawns.

Prawn and Zucchini Free Form Summer Lasagne

 600 g cooked Australian prawns peeled
 1 cup cooked peas
 2 zucchini, grated
 2 small red chillies, deseeded and finely chopped
 ¼ cup extra virgin olive oil
 2 tbsp lemon juice
 ¼ cup store-bought pesto, plus extra to serve (65g)
 Sea salt and cracked black pepper
 1 cup ricotta (200g)
 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
1

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.

2

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.

3

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.

4

Sprinkle with mint basil and parmesan to serve.

Serves 4.