COLD SUMMER LASAGNE
INGREDIENTS
16 sheets spinach Lasagne
300 g cooked prawns
300 g Burgos cheese (soft white cheese)
3 tomatoes
3 avocadoes
3 eggs. For the vinaigrette: white pepper
vinegar
olive oil and salt.
METHOD
Cook the pasta in plenty of boiling salted water. Drain it and put it to one side. Cut the prawns open down the middle. Cut the cheese, the tomatoes, the avocadoes and the hard-boiled eggs into thin slices. Make up the vinaigrette. Place a sheet of lasagne, then on top make a layer with the cheese, place another sheet of lasagne and a layer of thin slices of tomato, another sheet of lasagne, some cooked and peeled prawns and on top, thin little slices of avocado. Cover with one more sheet of lasagne and dress it with vinaigrette. Garnish with diced skinned tomato scattered around the lasagne.
