Lasagne Rolls with Crab Cream

• 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.
• Puree the crabs, cottage cheese and lime juice to a smooth cream. Season to taste with salt, pepper and dill tips.
• Using a teaspoon, place the crab 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 ...