Stuffed Lasagna Sheets with Zucchini and Crab Tails

Boil plenty of water with salt and oil. Pour in lasagna sheets and soften for five to six min (even if the package says that the sheets do not need to be pre-cooked: they will not form otherwise!). Alternative: soak lasagna sheets for half an hour. Remove with a slotted spoon and place in a suitable bowl of cold water so they don’t stick together side by side.

Remove the king prawns from their shells and cut them in half lengthwise. Remove the dark intestines at the same time. Drizzle the crab tails with lime juice and place in the refrigerator, covered. Rinse zucchini and cut ends into small pieces. Coarsely grate zucchini on raw vegetable grater and sauté in hot fat for about a minute. Remove zucchini graters from frying pan repeatedly on the spot and mix with chopped dill and spring onion rings.

Pour the drained lime juice from the king prawns to the vegetables.

Season crab tails and vegetables heartily with salt and pepper.

Dry lasagna sheets, fold lengthwise to form oblong pockets, and place end to end in a greased ovenproof dish. Fill pasta pockets with vegetables and top with king prawns. Brush crab tails with olive oil to prevent them from drying out. Stir whipped cream, cream cheese and the eggs and season heartily with salt and pepper. Pour between the dumplings. Put them in the oven heated to 175 degrees gas mark 2.

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