Then prepare the spinach, broad beans and pasta. Sauté 300 gr baby spinach in a little water until just cooked. Stir through 15 gr of butter and season with salt and pepper
Blanch 750 gr podded broad beans in boiling water for 3 minutes and immediately refresh in iced water. Remove the skins from the beans and set aside the skinned beans in a bowl
Cook 7 strips of fresh lasagne in boiling, salted water for 4–5 minutes or until soft. Drain and drizzle with a little olive oil
Stir in 50 ml double cream, check the seasoning and pour the sauce into a tall jug. Using a hand blender, whisk the sauce briefly
Place a spoonful of spinach in the middle of each plate. Spoon a little sauce over the spinach and fold over 3 strips of lasagne. Add half the crayfish, broad beans and layer again with 2 more strips of lasagne, the remaining spinach, crayfish and broad beans. Spoon over a little more sauce and serve
If you can't get your hands on any crayfish, shell-on king prawns make a good alternative.
https://www.greatbritishchefs.com/recipes/crayfish-spinach-lasagne-recipe
https://www.greatbritishchefs.com/recipes/crayfish-spinach-lasagne-recipe
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