• 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 ...