Serves 4 15 mins Prep 30 mins Cooking
Serves 4 15 mins Prep 30 mins Cooking
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!
