Vegetable Lasagne with Prawns
- 4 Lasagne noodle
- 1 carrot
- 2 scallions
- 2 tablespoons olive oil
- 250 grams King prawn
- freshly ground peppers
Cook lasagna sheets in plenty of salted water until al dente, drain, rinse in cold water, drain, place side by side on a kitchen towel and cut in half crosswise.
Peel carrots and dice.
Rinse scallions and cut diagonally into rings.
Cook the vegetables in hot oil until al dente. Add prawns, allow to cook briefly, season with salt and pepper and keep warm.
For the sauce: Peel shallots and chop. Cook shallots with the ginger in the white wine until only about 2 tablespoons liquid is left, then whisk in the cold butter and season with salt, pepper and lemon juice.
For each serving, stack 4 half sheets of lasagne in layers with prawns, vegetables and shallot sauce on a warm plate and serve.