Open lasagne is much quicker and a little bit healthier than traditional lasagne. For some reason, I always feel more inspired to tinker about with fillings too.
Last night's version was a creamy prawn and tomato sauce, with some peas and mushrooms thrown in for good measure - these could be left out if you prefer.
Ingredients (serves two):
6 dried lasagne sheets (I prefer to use fresh but the supermarket didn't have any)
Half an onion, thinly sliced (I used red but white would be fine)
1 large field mushroom / handful of normal mushrooms, thinly sliced
I clove garlic, minced
1 packet uncooked tiger prawns (cooked will do, if you don't have fresh - just cook for less time)
Small glass of dry white wine
4 tomatoes, skinned, deseeded and chopped (half a tin of chopped tomatoes would do nicely)
Handful of frozen peas, cooked
Splash of double cream, to taste
Handful of fresh basil
100g (or so) grated parmesan
If using dried lasagne, cook sheets according to instructions on the packet whilst you make the sauce (approx 10 minutes). If using fresh pasta, cook when the sauce is assembled.
Gently fry the onion in olive oil over a low heat for 3-4 minutes. Add the mushroom and garlic and cook for another couple of minutes. Add the prawns (if using uncooked. If you use ready-cooked prawns, add right at the end and just warm through).
Add the white wine and turn the heat up. Simmer until the wine reduces down. Add the tomatoes, stir in the double cream and heat through.
Add the peas and basil. Season with salt and pepper.
Assemble the lasagne. Lay a sheet of pasta in a bowl, spoon over some of the tomato mixture and a sprinkle of parmesan. Repeat with the other sheets. Top with some more parmesan.