Smoky Jumbo King Prawn Lasagne

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely chop (or grate) your garlic

Peel and finely chop your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice into bite-size pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion and diced pepper with a pinch of salt and cook for 4 min or until softened

Meanwhile, dissolve your vegetable stock mix, chopped tomatoes and balsamic vinegar in 150ml [225ml] [300ml] boiled water and give everything a good mix up – this is your tomato stock

Once the onion and pepper have softened, add the chopped garlic, dried basil, dried oregano and ground smoked paprika and cook for 1-2 min

Add the tomato stock to the pan and cook for 3-4 min or until the sauce is beginning to thicken – this is your smoky tomato sauce

Meanwhile, grate your cheddar cheese

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil to a pot over a medium heat

Once hot, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min until a sandy paste forms – this is your roux

Gradually whisk in 250ml [375ml] [500ml] milk, a little at a time, and cook for 5 min or until a smooth, thick sauce remains

Remove from the heat, add half the grated cheese (you'll use the rest later!) and a pinch of salt and pepper – this is your béchamel

Stir your jumbo prawns into the pan with the smoky tomato sauce – this is your smoky jumbo prawn ragù

Layer some of the smoky jumbo prawn ragù over the bottom of an oven-proof dish, then top with some of your lasagne sheets

Repeat this process until you end up with a final layer of lasagne sheets

Tip: You may need to layer differently depending on the size of your dish

Cover with the béchamel, then top with the remaining grated cheese and cook in the oven for 25-30 min or until the pasta is cooked