Seafood, Chorizo & Spinach Lasagne

Prep time: 15 minutes
Cooking time: 25 minutes

INGREDIENTS

300g spinach
6 lasagne sheets
650ml white parsley sauce (click here for our home recipe which only takes 10 minutes)
200g poached salmon fillets, skinned and boned, broken into chunks (cooking time not included above)
150g raw, peeled king prawns
Spicy Chorizo (we used the pre-sliced kind as it was easier to shred)
25g parmesan, grated
25g mozzarella (optional)

INSTRUCTIONS

Preheat the oven to 180C (fan).
Place the spinach in a large colander, pour over a kettle of boiling water, then run the cold tap through it to cool it down. When cooled squeeze the spinach to completely remove any excess water.
Place the lasagne sheets in a pan of boiling water and simmer for 2 minutes.
Rub a layer of butter around the bottom of your oven dish then pour a third of the parsley sauce into a small buttered oven dish and spread evenly covering the bottom. Top with half of the spinach, salmon, prawns and chorizo, then cover with 3 lasagne sheets (or whatever covers your dish). Gently press the sheets down to compress.
Pour half of the remaining sauce over, then repeat with the rest of the spinach, salmon, prawns and chorizo. Top with 3 more lasagne sheets then pour the rest of the sauce over.
Sprinkle the parmesan and mozzarella evenly over the top.
Place the lasagne in the oven and cook for 20-25 minutes or until the cheese is browning.

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