Ricotta, Herb and Prawn Lasagne


  • sauce – choose from the immediately preceding two recipes
  • 500 g (1 lb) ricotta, cubed
  • 2 tablespoons each finely chopped chervil, chives, parsley and basil
  • couple handfuls of baby spinach, blanched, dried and chopped
  • salt and pepper
  • 8-10 sheets lasagne
  • 500 g (1 lb) peeled prawns


Make 300 mls (½ 8 pint) sauce, and mix with the prawns. Keep back 100 mls (4 oz) sauce. Mix the ricotta with the herbs, spinach and seasoning. Oil a rectangular dish, and build up layers of sauce, lasagne and ricotta, finishing with lasagne and sauce.

Bake for 20 minutes at 180°C/350°F/gas mark 4 in a pre-heated oven. Then spoon on the remaining sauce and prawn mixture, and return it to the oven for about 5-8 minutes. Serve hot and bubbling.