Lasagne with salad filling

Name: Lasagne with salad filling
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Lasagne plates (16 g each); 7-10 Tbsp Salt; 150 g Cucumber; 1 small onion; 1/2 Head romaine lettuce; 1/2 bunch Parsley; 2 Garlic cloves; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 (75 g) Cup of skimmed milk yoghurt; 75 g Salad cream; 2 TABLESPOONS Olive oil; 200 g Deep-sea crab meat; 7-10 Tbsp colourful pepper; 7-10 Tbsp Lemon balm and lemon wheels and garnishes

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Lasagne plates (16 g each)
7-10 Tbsp Salt
150 g Cucumber
1 small onion
1/2 Head romaine lettuce
1/2 bunch Parsley
2 Garlic cloves
4 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 (75 g) Cup of skimmed milk yoghurt
75 g Salad cream
2 TABLESPOONS Olive oil
200 g Deep-sea crab meat
7-10 Tbsp colourful pepper
7-10 Tbsp Lemon balm and lemon wheels and garnishes

Directions

1
Cook the lasagne sheets in boiling salted water for 5-7 minutes and place in cold water. Wash the cucumber and slice finely. Peel onion and chop very finely. Clean, wash and drain the lettuce and cut into strips, except for a few leaves to lay out the plate.
2
Wash parsley, dab dry and chop finely. Peel garlic and press it through a garlic press. Mix vinegar, garlic, onions, parsley, salt, pepper and sugar. Add yoghurt, salad cream and oil and stir in.
3
Add the prawns, cucumber and salad to the sauce. Dab the lasagne sheets dry and arrange them on salad leaves, sprinkled with coloured pepper. Serve on a plate with lemon balm and lemon wheels.