Smokey Chilli Prawn Lasagne

Serves 4 15 mins Prep 30 mins Cooking


  • 50g butter
  • 50g flour
  • 1L milk
  • 150ml sour cream
  • 250g fresh lasagne sheets
  • 2 tbsp olive oil
  • 1 white onion, finely diced
  • 1 tbsp Very Lazy Chopped Garlic
  • 2 tbsp Very Lazy Smokey Boost
  • 1 tbsp tomato puree
  • 50ml white wine
  • 200g tinned chopped tomatoes
  • 330g raw king prawns, very finely chopped
  • 350ml fish stock or veg stock
  • 50g parmesan grated
  • salt & pepper to taste

Smokey Chilli Prawn Lasagne

Serves 4 15 mins Prep 30 mins Cooking

Cooking Steps

  • 1

    In a heavy based saucepan, melt the butter and add the flour, cook for a few minutes until well combined and foaming ever so slightly. Very gradually add the milk, whisking/stirring constantly. Once all the milk has been added bring just to the boil and simmer for a couple of minutes, season and whisk in the parmesan (reserve some for the top) and sour cream, then set aside.

  • 2

    In a large frying pan, over a medium to high heat, sweat the diced onions and garlic in the 2 tbsp olive oil for 10 minutes. Once softened add the prawns and cook for around 5 minutes until slightly coloured. Add 1 tbsp of Smokey Boost and tomato puree and cook for a couple of minutes. Pour in the wine, let it simmer for a couple of minutes then add the chopped tomatoes and stock. Stir well, bring just to the boil then reduce to a simmer for 10 minutes.

  • 3

    Preheat oven to 200c.

  • 4

    Get your hands on a 20x20cm baking dish.

  • 5

    Cover the base layer with lasagne sheets, spread a quarter of the prawn ragu, followed by the sour cream sauce. Repeat until all the ingredients have been used up then drizzle the remaining 1 tbsp smoky boost over the last layer of sour cream white sauce. Top with the grated parmesan.

  • 6

    Cover with foil and bake for 20 minutes. Remove the foil then bake for a further 15 minutes until crisp and evenly coloured!

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