Rainshadow's Creamy Prawn and Artichoke Lasagna
Receipe by Deb Thorlakson
This receipe pairs well with a glass of Columbia Valley Rainshadow. (best made a day ahead)
- 12 oz artichoke hearts- drained and cut into quarters
- 12 oz lasagna pasta- cook and hold in cold water
- 4 cups Mozzarella and/or Jack cheeses- grated
- 1 ½ lb prawns
- 1½ cups Lost River ’s Rainshadow - Sauvignon Blanc/Semillion wine
Bring this nice dry white wine and ½ cup of water to a boil with the prawns cook until just pink, cool and save broth. Remove prawn shells and cut the prawns in half lengthwise.
The Cream Sauce:
- 2 oz butter
- 1/3 cup onion- minced
- 1 tsp garlic- minced
- ¼ cup flour
- ¼ tsp cayenne pepper
- 1 ½ tsp paprika
- ½ tsp salt
- 1 cup prawn broth
- 1 cup heavy cream
Heat butter in a heavy saucepan over medium heat, add the onions and garlic, cook until transparent 3 minutes. Add flour whisking to form a roux, add spices and cook 1 minute. Slowly whisk in broth and cream, bring to a simmer stirring for 5 minutes. This should be a smooth, creamy sauce full of flavor.
The Ricotta Filling:
- 1 lb ricotta cheese
- 2 eggs
- 1 cup parmesan- finely grated
Combine these ingredients then add 2/3rds of the cream sauce to this mixture.
Preheat oven to 325* F. Have each of the following ready to layer the lasagna: a 13”x9” pan, artichokes, pasta- drained, prawns, cheeses, ricotta filling and remaining cream sauce.
Layer in the following order: 1) sauce 2) pasta 3) artichokes 4) prawns 5) ricotta filling 5) cheese. Repeat layering one time, finish with a layer of each: 1) pasta 2) sauce 3) cheese. Bake lasagna for about 30 minutes or until bubbly hot. Remove from oven and cool to room temperature. Cut into portions, cover and chill completely. Bake an additional 20 minutes at 350* F or until very hot before serving. Serve lasagna with a crisp salad, a crusty Italian bread and Lost River ’s Rainshadow. Serves 6-8.