Grilled Scampi Lasagne

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Ingredients

  • 2 packets lasagne sheets
  • 4 large scampi
  • 500g baby spinach
  • 2 punnets cherry tomatoes, cut in half
  • 3 cloves of garlic, finely sliced
  • 800ml tomato sauce (see recipe)
  • 1 litre béchamel sauce (see recipe)
  • Parmesan cheese

Béchamel sauce

  • 1 litre boiled milk
  • 100g flour
  • 100g butter

1. Cook out flour and butter for 2 minutes and then whisk in boiled milk

2. Stir well until thickened and season

Tomato Sauce

  • 2 400g tins whole peeled tomatoes
  • 5 garlic cloves
  • 1 cup sugar
  • Olive oil

1. Sauté garlic in olive oil until slightly brown

2. Add tomatoes and simmer for 1/2 hour

3. Blend until smooth and season

Method

In a baking dish 25cm by 20cm approx, place the ingredients in the following layers:

  • First layer Tomato sauce to cover the base of the dish
  • Second layer Lasagne sheets
  • Third layer Béchamel sauce with spinach+parmesan on top
  • Fourth layer Lasagne sheets
  • Fifth layer Tomato sauce and parmesan cheese
  • Sixth layer Lasagne sheets
  • Seventh layer Béchamel sauce and parmesan cheese

Repeat layers four to seven again, finishing with a layer of Béchamel and cheese

Bake for 1 hour at 180°C

To serve

Cut a square piece (10cm by 10cm approximately) and place in the centre of a plate.

Place cherry tomatoes and the remainder of the tomato sauce on a baking tray, place the scampi on top and bake for 5 minutes at 180°C.

Pour cherry tomato sauce over the lasagne, place scampi on top of each portion and finish with fresh watercress or basil.