Lucky me had some nice lobster stock in the freezer and found this recipe from Louise Robinson on Great British Chefs. If you are not so lucky follow the link below to make your own.
Then prepare the spinach, broad beans and pasta. Sauté 300 gr baby spinach in a little water until just cooked. Stir through 15 gr of butter and season with salt and pepper
Blanch 750 gr podded broad beans in boiling water for 3 minutes and immediately refresh in iced water. Remove the skins from the beans and set aside the skinned beans in a bowl
Cook 7 strips of fresh lasagne in boiling, salted water for 4–5 minutes or until soft. Drain and drizzle with a little olive oil
Stir in 50 ml double cream, check the seasoning and pour the sauce into a tall jug. Using a hand blender, whisk the sauce briefly
Place a spoonful of spinach in the middle of each plate. Spoon a little sauce over the spinach and fold over 3 strips of lasagne. Add half the crayfish, broad beans and layer again with 2 more strips of lasagne, the remaining spinach, crayfish and broad beans. Spoon over a little more sauce and serve
If you can't get your hands on any crayfish, shell-on king prawns make a good alternative. https://www.greatbritishchefs.com/recipes/crayfish-spinach-lasagne-recipe