Lasagne with sea fruit and vermouth sauce

Name: lasagne with sea fruit and vermouth sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 green lasagne sheets; 100 g fresh cream cheese natural; 2 tablespoons white vermouth; teaspoon ground turmeric (koenjit); 1 tablespoon mustard; 2 twigs celery finely chopped; bag seafood cocktail frozen, a 500 g; 1 bunch radish

A tasty recipe. The main course contains the following ingredients: fish, green lasagne sheets, fresh cream cheese natural, white vermouth, ground turmeric (koenjit), mustard, celery (finely chopped), seafood cocktail (frozen, a 500 g) and radish.

Ingredients

Directions

Bring water with salt to the boil in a large frying pan.
Let lasagne sheets slide in pan one at a time and boil until al dente in 8-10 min.
Intermediate in water to prevent sheets from sticking together.
Remove lasagne sheets from pan and spread out on work surface.
Halve each leaf.
In the meantime, melt cream cheese in pan with a thick bottom.
Stir in vermouth, turmeric, mustard and half of celery.
Heat frozen sieve fruit in sauce.
Season the sauce with salt and pepper.
Clean radish and cut into slices.
Put half of the lasagne sheets on four warm plates.
Lasagne invest with half of radish.
Distribute sea fruit and three quarters of sauce.
Sprinkle with celery and cover with remaining lasagne sheets.
Drizzle the rest of the sauce over it.
Plate garnish with leftover celery and radish..