Open Saffron Lasagne with King Prawns and Smoked Salmon

It’s been a while since I blogged a recipe, but I had to share this delicious concoction. I have never made fresh pasta, and always figured that not being a pasta machine owner meant that I never would. But, this week I felt like a challenge, and decided to give it a bash the old fashioned way. I looked up a few recipes for pasta dough, and adapted them into something I thought I could do, and that would be a tasty mid-week treat. I did have Mr W on standby for the chippy, in case it looked like we might have to eat gloop… it really wasn’t needed, and I will definitely be adding my open saffron lasagne with king prawns and smoked salmon to my repertoire!

Saffron Lasagne


  • 140g 00(or strong bread) flour
  • 1 egg, plus 1 egg yolk
  • pinch of saffron, infused in 1tbsp boiling water

lasagne ingredientsMethod:

  1. Put the flour in a food processor and pulse a few times.
  2. Add the egg, yolk and saffron infusion, and pulse again until the dough looks like breadcrumbs
  3. Tip the dough on to a board and knead like mad until the mixture comes together in a ball, then keep kneading until the dough is smooth and shiny. Leave to rest for at least 30 mins
  4. Roll the dough out using a rolling pin, to about 5mm thick, then fold and repeat. Do this several times until the dough is silky smooth and easily worked, then roll as thin as possible – you should be almost able to see through it.
  5. lasagne sheetsYou can now cut it into circles with a cutter, or whatever shape you like, and cover with cling film or a damp cloth until ready to cook.
  6. Drop the pasta into boiling water, and cook for approximately 4 minutes, until the pasta floats and turns paler.

N.B. This quantity serves 4 so if you don’t need this much, wrap some up and pop in the fridge – it should be fine for a couple of days

King Prawn Filling


  • 150g king prawns
  • 1/2 small onion
  • 1/2 red chilli
  • 1 clove garlic
  • 100g tinned tomatoes
  • 1tbsp marscapone
  • 1 slice smoked salmon, sliced
  • 2 small tomatoes, quartered
  • sugar snap peas, cooked to your liking
  • dill and rocket, to serve


  1. Place the tomato quarters in a tray and roast in the oven at 140C for 40 mins.
  2. Saute the garlic, onion and chilli in a little olive oil, until soft.
  3. Stir in the prawns, and add the tinned tomatoes.
  4. Just before assembling, stir in the marscapone.

Assembling the lasagne

  1. Place a sheet of lasagne on the plate, and spoon over some of the sauce and prawns.
  2. Repeat twice more, so you have 3 lasagne sheets, topped with some sauce. If you have any sauce left, spoon it around the edge.
  3. Top the lasagne with smoked salmon, and sprinkle with dill.
  4. Arrange the roasted tomatoes and sugar snap peas around the edge, and add rocket.

It’s great with crusty bread to mop up the leftover sauce!


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