PRAWN & SUMMER VEGIE LASAGNE STACK

SERVES 4 HANDS-ON TIME 20 minutes COOK TIME 10 minutes

400g peeled and deveined cooked prawns,

halved lengthways

4 tomatoes, sliced

1 bunch small radishes, trimmed and very

thinly sliced into rounds

120g dried low-GI or wholemeal lasagne sheets

300g bought oil-free chargrilled eggplant slices

2 cups watercress sprigs

1 cup large basil leaves, plus extra small sprigs,

to serve

40g pine nuts, toasted

DRESSING finely grated zest and juice of 2 lemons

1 long red chilli, seeded and finely chopped

3 teaspoons fresh Italian herb paste

1 tablespoon extra virgin olive oil

1. To make the dressing, whisk together all the ingredients in a large bowl. Season with freshly ground black pepper.

2. Add the prawns, tomato and radish to the dressing and gently toss to coat. Set aside.

3. Bring a large saucepan of water to the boil. Add half the lasagne sheets and cook for

6-8 minutes or until just cooked. Using tongs, carefully remove each sheet and place side by side on trays lined with baking paper, making sure they don’t overlap. Repeat with the remaining lasagne sheets.

4. Divide a third of the prawn mixture between four serving plates. Top with a lasagne sheet, half the eggplant slices, half the watercress and half the basil. Spoon over half the remaining prawn mixture, then top with remaining lasagne sheets, eggplant, watercress and basil. Spoon over the remaining prawn mixture and the extra small basil leaves. Serve sprinkled with pine nuts.

NUTRITION (per serve) 1817kJ/435 cal. Protein 29.4g. Carbs 29.5g. Sat fat 2.3g. Fibre 8.4g. Sodium 850mg.