John Myers
Lasagne Rolls with Avocado Cream
The perfect lasagne rolls with avocado cream recipe with a picture and simple step-by-step instructions.
- 5 Lasagne sheets
- 2 tbsp Hazelnuts, shaved
- 1 Avocado
- 200 g Sour cream
- 1 tsp Lime juice
- Salt pepper
- Cook the lasagne sheets in plenty of salted water according to the instructions on the package, lift them out with a slotted spoon, rinse in cold water and pat dry.
- Roast the shaved hazelnuts in a pan without fat until golden brown.
- Halve the avocado, remove the stone, peel and cut the pulp into cubes.
- Mash the avocado cubes with a fork and stir together with the sour cream and lime juice. Stir in the hazelnut slices and season with salt and pepper.
- Using a teaspoon, place the avocado cream on one end of the lasagne sheets and roll up the lasagne sheets.
- Chill the rolls for at least two hours.
- Cut the rolls into approx. 3 cm wide slices. Cover a dessert plate with lettuce and place the sliced lasagne rolls on top.
Tip:
- Napkin the lettuce with a little vinegar and oil …
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