Nutritive Information
(Per Serving)
-
Calories: 1128 Kcal
-
Proteins: 63.6 g
-
Fat: 47 g
-
Minerals: 9.0 g
-
Fibre: 1.1 g
-
Carbohydrates: 75.1 g
Ingredients
-
350 g Pasta (lasagna) sheets
-
400 g Tender spinach leaves
-
200 g Unsalted butter
-
350 g Scallops or fresh mussel meat
-
24 Medium-sized prawns
-
35 ml Dry white wine
-
40 ml Dry white vermouth a drop of pernod (or a pinch of fennel seeds)
-
275 ml Thick cream, whipped stiff
-
3 tsp Lemon juice
-
3 g Nutmeg grated
-
Salt and freshly ground white pepper, to taste
-
25 g Grated Parmesan
Instructions
-
Cut the pasta sheets into small squares or circles and cook them in lightly salted water till al dente - usually around 6 minutes.
-
Drain and leave in a bowl of cold water, so they do not stick together.
-
Cook the spinach leaves for a few minutes using 100 g of the butter with salt, pepper and a little nutmeg. Set aside.
-
Slice the scallops or prawns in half lengthwise; if using mussels, keep them whole. Season the seafood with salt, pepper, and a little lemon juice and fry briefly in the rest of the well-heated, but not browned butter.
-
Preheat oven to 2500 C.
-
Heat the white wine in a pan and reduce quickly to half; and the dry vermouth and reduce further. Add the stiff whipped cream; season to taste with a drop of lemon juice, Pernod, salt and freshly ground white pepper.
-
Butter six individual ovenproof gratin dishes. Place some sautéed spinach leaves at the bottom of each, cover with a lasagne sheet, top with seafood and some sauce. Repeat this process until you have four layers of filling and top with one pasta piece. Sprinkle some grated Parmesan on top. Place in the oven and bake the lasagne for about five minutes until thoroughly hot and nicely golden brown top.
Note: The scallops, mussels and prawns can replaced by any other fish or seafood of your favour.
