Crab Lasagna Roll Ups Recipe Recipes Recipe Cards

LASAGNA ROLLS UP WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F. To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well. In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste. Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.* Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.

SEAFOOD LASAGNA ROLL-UPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cook and drain noodles according to package directions. Rinse with cold water.
• 3. Melt butter in a 2-quart saucepan over medium heat. Add flour, stir with a wire whisk to make a roux. Add half & half, and parmesan cheese, stirring frequently until mixture is smooth and thickened. Remove from heat and salt to taste.
• 4. Mix 1/2 cup sauce and remaining ingredients, except noodles and paprika.
• 5. Spread about 1/2 cup of shrimp mixture to edges of noodle.Roll up noodle. Place seam side down on a greased 9x13 baking dish. Repeat with remaining ingredients.
• 6. Pour remaining sauce over noodles. Sprinkle with paprika. Bake uncovered about 25-30 minutes until heated through.
• 7. Garnish with a bit more shredded parmesan and/or fresh chopped parsley if desired.

SEAFOOD LASAGNA ROLLS WITH PANKO CRUMB TOPPING

Steps:

• To make the topping, put the bread crumbs, butter, Parmesan, shallots, parsley, and thyme in a medium bowl, and mix thoroughly. Set aside.
• Preheat the oven to 375°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles according to the package instructions. Drain the noodles, rinse with cold water, and lay them flat on a baking sheet while you make the sauce.
• In a small saucepan set over medium-high heat, melt the butter. Add the shallots and bell pepper, and sauté for about 3 minutes or until tender. Reduce the heat to medium and whisk in the flour, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper. Cook for 2 minutes, whisking constantly, until the flour is cooked through. Pour in the clam juice, wine, and sherry and cook, whisking constantly, until a light sauce forms, 2 to 3 minutes. Add the cream and cook, whisking frequently, until the sauce thickens, about 5 minutes. Remove the pan from heat. Add 1 cup of the cheese and the spinach, and cook until the spinach wilts. Set the sauce aside.
• Rinse the seafood under cold running water. Drain thoroughly and pat dry with a paper towel to remove any excess liquid. In a large bowl, combine the shrimp, scallops, cod, and crab meat with the remaining 1 teaspoon salt and 1 teaspoon white pepper and the parsley. Add 1 cup of the sauce mixture and fold until well combined.
• Spread a heaping 1/3 cup of the seafood mixture on each noodle, leaving a 1/2-inch border on the edges. Roll up each noodle.
• Spread about 1/2 cup of the sauce on the bottom of the prepared casserole dish. Arrange the rolled lasagna noodles seam side down snugly in one layer over the sauce. Pour the remaining sauce over the rolls. Sprinkle the casserole with the remaining 1 cup cheese, and then top evenly with the crumb topping. Cover the dish with foil, and bake until the sauce is bubbling and the filling is just cooked through, about 30 minutes.
• Preheat the broiler. Remove the foil from the dish, and broil casserole about 3 inches from the heat until the crumb topping is browned, 3 to 5 minutes. Let stand for 5 minutes before serving.