This cheat's version of a lasagne is a great way of turning a weekend favourite into an easy weeknight meal. 






Skill level

Average: 3.3 (54 votes)

If you prefer, this sauce also works on regular pasta. 


  • 6 dried or fresh lasagne sheets
  • 100 ml (3 fl oz) olive oil
  • ½  tsp minced red chilli
  • ½  tsp minced garlic
  • 200 g (7 oz) cleaned and shelled prawns or other shellfish
  • ½  punnet cherry tomatoes
  • 1 tbsp salsa verde
  • 1 lemon, zested and juiced
  • 1 tsp fennel seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place a medium pot of water on high heat, season with salt and bring to the boil. Place your lasagne sheets in the pot and cook for 6–7 minutes, or until al dente. While the lasagne sheets are cooking, heat the olive oil in a medium saucepan over a medium heat. Add the chilli and garlic, and cook for about 3 minutes, or until the garlic is soft and fragrant.

Add the prawns, cherry tomatoes and salsa verde, and cook for another 5 minutes. Strain your pasta, then toss it through your sauce. Add lemon zest and season with salt and pepper. Serve with a squeeze of lemon juice and enjoy.