Serves 2
- 100g raw tiger prawns
- 150g calamari rings and tentacles
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- 6 x 10cm2 sheets fresh lasagne
- ½ fennel bulb, finely chopped
- Salt and black pepper
Open lasagne of Parmigiano Reggiano cheese
Open lasagne of Parmigiano Reggiano cheese
45 min
Ingredients
Walnut and basil pesto dressing:
- 2 tbsp roughly chopped basil
- 45g chopped walnuts
- Finely grated zest of ½ lemon
- 4tbsp olive oil
- 2 tbsp roughly chopped parsley
- 1 garlic clove, crushed
- 25g grated Parmigiano Reggiano cheese
White sauce:
- 50g butter
- 1 tbsp plain flour
- 300ml milk
- 1 tbsp crème fraiche
- 50g Parmigano Reggiano cheese, grated
- Finely grated zest of 1 lemon
Method
Marinate the seafood in the zest and juice of ½ lemon, 1 tbsp olive oil, salt and black pepper.
Meanwhile, blend together all the ingredients for the pesto and season well to taste.
For the sauce, melt the butter over a gentle heat and whisk in the flour. Gradually add the milk, whisking continuously until the sauce thickens. Whisk in the crème fraiche, Parmigiano Reggiano cheese and lemon zest. Season to taste.
Cook the lasagne sheets in boiling salted water for 2-3 minutes and then keep warm.
Place the seafood and fennel on a hot griddle for 2 minutes, or until cooked.
To assemble, spoon a little white sauce onto the centre of each plate and top with a sheet of lasagne. Add more white sauce and top with seafood and fennel, followed by some walnut pesto.
Repeat this layering process with another sheet of lasagne. Finally, top with another sheet of lasagne and drizzle over more pesto and drizzle over a small amount of olive oil before serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
