Composed Seafood Lasagna – a delicious recipe with orange, white wine, white balsamic vinegar, saffron, pasta sheets, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring orange juice, wine, vinegar and saffron to a boil over high heat. Cook for 2-3 mins, until reduced by 1/2. Set aside.
2
Meanwhile, cook pasta in boiling, salted water according to package instructions. Drain.
3
Heat oil over high heat and saute zucchini and onion for 2-3 mins, until just tender. Season to taste. Set aside.
4
Add cream to reduced sauce and return to a simmer over medium heat. Add seafood and poach for 2-3 mins, until just cooked. Transfer seafood to a plate. Gradually whisk cold butter into cream sauce. Season to taste.
5
Layer pasta on plates with seafood, zucchini mixture and sauce. Top with chives to serve.
718
kcal
Calories
39
g
Fat
77
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 None orange, juiced, 1/4 cup white wine, 2 tsp white balsamic vinegar, 1 pinch saffron, and more.
Yes, Composed Seafood Lasagna falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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