recipes
Summer vegetable and seafood lasagne
Serves:
2019-05-23
Ingredients
- 1 packet lasagne sheets (Schar)
- 2 bell peppers sliced and grilled
- 1 large zucchini sliced and grilled
- 1 aubergine sliced and grilled
- Hand full cherry tomatoes, sliced and roasted
- Fresh basil, mint and parsley
- 2 cloves garlic
- 500g mixed seafood – mussel meat, clams, calamari, shrimps
- 1 tub cream (President)
- 1 tub crème fraiche (President)
- 1 small glass white wine
- 1 brie cheese (President)
- Side salad for serving
- 1 lemon
- Gluten free breadcrumbs (Schar)
Method
Prepare a white sauce, shallow fry the garlic in a knob of butter, add the seafood and cook for a couple of minutes. Season with salt and pepper, splash in the wine and allow evaporation. Mix in the herbs and creams, reduce until slightly thickens. Set aside. Start building up a lasagne by alternating layers of grilled vegetables, tomatoes, slices of brie cheese and fish sauce, finish by sprinkling with bread crumbs. Drizzle with olive oil and bake until pasta is cooked and golden. Serve hot with a side salad and lemon wedges
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