Because of my husband’s seafood allergies I usually make sure to get in lots when he’s not home.
I wanted prawns but also pasta, and my mom had made a seafood lasagna so I decided to put my own spin on it and it was WELL WORTH IT!
3 tsp of Butter
3 tbsp of Flour
Half a cup of milk
4 cups of prawn meat
1 tbsp Smoked Paprika
2 tbsp Garlic, chopped
2 sprigs of chopped spring onion
Half a cube of seafood stock (Knorr Caldo De Marisco)
Salt & Pepper
2 cups Whipquick (plant-based cream)
Half a cup of shredded cheese
A bushel of chopped Parsley & Coriander
Melt the butter on low heat. Add the flour and stir, cooking until brown. Stir in the milk and mix with a whisk until a smooth roux forms. Add in the prawns, paprika, garlic, spring onion and stock. Season to your liking with salt and pepper.
Add the cream and cook through. Layer the prawns-mix and the pasta alternatively, and let it stand for 20 minutes. This will help the pasta soften. While your lasagna rests, preheat the oven to 180 degrees. Sprinkle on some cheese, bake for 25 minutes, and garnish with the herbs.
Enjoy with a loved one who is not allergic!