Open lasagna with crayfish

Start by peeling and chopping the onion. Also chop the parsley finely. Use a small dash of boiling water to lay the saffron and let it well.  Cut the zucchini into thin slices. Grate the zest of the lime and squeeze out the lime.

Put two frying pans and a large pan of water on the stove. Put some olive oil in one of the pans and some baking butter in the other. Fry in the pan with the oil the slices of zucchini, until they have softened. Put half the onion in the other pan, fry the onion for a while, then add the crayfish and parsley. Bake for about 5 minutes. Turn down the heat and let it stand.

Bring the water to the boil in the large pan, then add some olive oil and a little salt. Put the lasagna sheets in the water and cook according to the instructions on the packaging or if it is fresh lasagna for 5 minutes.

Put a saucepan on the heat. Add some butter and add the saffron, some chilliflakes and the remaining onion once the butter has melted. Sauté for 2 minutes and then extinguish with the fish stock, lime juice and cooking cream. Bring to the boil and add a little pepper. Let the sauce boil in a little and use a little cornstarch with water to thicken the sauce.

Drain the lasagna sheets.

Start by making the lasagna now. Place a lasagna sheet on the plate and place some zucchini slices on it. Spoon some crayfish over it and scoop a scoop of the sauce on top of it. Repeat once or 3 and finish the pile with a lasagna sheet. Spoon some last crayfish over here and a large spoonful of sauce. Sprinkle some parsley and lime zest over it and serve quickly.