Method

Heat oil in a frying pan, add spring onions, garlic and prawns and cook for 2 minutes.

Add tomatoes and cook until they have softened and prawns are cooked through.

Transfer to a bowl.

Line a baking tray with baking paper

Cut lasagne sheets to make 8x16cm squares.

Blanch each square in boiling water for 30 seconds.

Remove with slotted spoon and lay on tray.

Repeat with remaining squares.

Place a lasagne square on each serving plate.

Spread with ricotta, top with rocket, tomato, prawn mixture and some pine nuts.

Place a second square of lasagne on top.

Repeat topping

Drizzle with olive oil and serve.