Lasagne with Zucchini, Scallops and Shrimp

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Lasagne with Zucchini, Scallops and Shrimp
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
2
For the lasagne
4 Lasagne noodle
1 carrot
1 zucchini
2 tablespoons olive oil
200 grams King prawn
100 grams Scallop
salt
freshly ground peppers
For the sauce
3 shallots
1 teaspoon freshly grated ginger
150 milliliters dry white wine
2 tablespoons cold butter
1 teaspoon lemon juice
How healthy are the main ingredients?
carrotzucchiniolive oilsaltshallotginger

Preparation steps

1.

Cook the lasagne noodles in plenty of salted water until al dente, rinse and drain. Place on a kitchen towel and cut each in half crosswise.

2.

Cut the scallops into thin slices. Peel the carrot and slice very finely. Rinse, trim and slice the zucchini. Sauté the vegetables in hot oil until al dente, add the shrimp and scallops and sauté for about 1 minute. Season with salt and pepper, then remove from the heat.

3.

For the sauce, peel the shallots and chop finely. Simmer in white wine with the ginger until about 2 tablespoons of the liquid is left. Stir in the cold butter with a whisk and season with salt, pepper, and lemon juice.

4.

Layer the 4 half sheets of lasagne with shrimp and scallops, vegetables, and shallot sauce on warmed plates and serve immediately.