Your Cart is Empty
October 17, 2022
A delicious, moderately spiced pescatarian take on this Italian classic dish, made using Calder's Kitchen Spicy Tomato Chutney. A great all year around dish, served with black butter garlic bread and side salad.
Rated 4.0 stars by 1 users
Dinner, Supper, Evening Meal, Home-made
4
15 minutes
30 minutes
Here at Calder's HQ we don't just love lasagne, we REALLY love lasagne!
I find that everyone has their own favourite lasagne recipe (often their mum's!).
We eat a lot more seafood or often go veggie these days, and definitely like to spice things up so this recipe ticks a lot of boxes for us.
Give it a go, leave your comments and tag us in an Instagram post if you enjoy it as much as we did.
AuthorAndrew Calder
2 tbsp. olive oil
1 red onion, finely chopped
6 fat cloves of garlic, crushed
1 tin cherry tomatoes
1 tbsp. sea salt
500g raw peeled king prawns, Chopped into 1/4’s
1 heaped tablespoon of Calder’s Kitchen Spicy Tomato Chutney.
80g tomato purée/paste
2 tbsp. M&S Umami Paste or Miso Paste (Optional)
1 Glass dry white wine
250g fresh lasagne sheets
100g Parmesan, finely grated
500 ml milk
50g butter
50g plain flour
salt and pepper
1 tub Ricotta cheese
1 large egg
1 tsp Jarred ready chopped chilli’s (We used M&S)
Firstly, make the béchamel sauce. You could buy a ready made one to save time, but we like to make our own. Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. Then slowly start to add the milk over a low heat. Stir constantly using either a spoon or a whisk. Keep going until the milk and flour are completely combined and there are no lumps. Bring to the boil whilst stirring. The sauce will thicken. Once boiled and thick, season and set aside.
To make the ragu sauce, put the oil into a large non-stick sauté pan on a medium heat with the red onion. Fry slowly for about 10 minutes until sweet and a bit browned. Add the garlic, cherry tomatoes and salt. Fry, stirring often, for 8–10 minutes or until the onions are soft and the juice from the tomatoes has almost evaporated. Add the white wine and let simmer for 5 Minutes.
Increase the heat to high, add the chopped prawns and fry for another 5 minutes, stirring every now and then.
Add the Calder’s Kitchen Spicy Tomato Chutney. Taste to see if it is spicy enough for you. 1 heaped tablespoon was good for us but you could use more or less. Add the tomato purée, miso and lashings of pepper. Continue to fry for 3 minutes, stirring every now and then.
If the mixture seems dry, add a bit of stock. It should have the consistency of a bolognaise sauce.
Meanwhile, put all the ingredients for the chilli oil into a small saucepan and place on a medium heat. Mix well and heat until gently bubbling, about 1½ minutes. Remove from the heat and set aside. Once cool, transfer to a clean jar (you’ll only need a couple of tablespoons for this recipe).
Preheat the oven to 200°C fan/220°C.
To assemble the lasagne, brush the bottom of a lasagne/ baking dish with Chilli Oil. Then place a spoonful of Prawn Ragu followed by a layer of béchamel sauce and then a layer of lasagne sheets. Repeat until you have used all of the mixture. With this amount we ended up with 3 layers of pasta.
Once you have topped with a layer of pasta, mix the ricotta cheese with any remaining béchamel sauce, more salt and pepper and a beaten egg. Smooth this mixture over the top of the pasta.
Bake in the oven at about 200 Degrees for 20 minutes.
Top with the Parmesan.
Drizzle over some chilli oil (as much as you like to taste).
Pop it back in the oven for 10 minutes.
Serve with a nice garlic bread (we used black garlic butter in this recipe) and a fresh rocket side salad
Comments will be approved before showing up.