Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce 🦀🧀
Introduction
These Fresh Crab Lasagna Roll-Ups bring the indulgence of the sea to a classic Italian favorite. Tender sheets of pasta are rolled around a luxurious filling of sweet lump crab meat, ricotta, and mozzarella, then baked in a rich, creamy Parmesan sauce until bubbly and golden. Perfect for a dinner that feels both special and comforting, these roll-ups are elegant enough for guests yet easy enough for a weeknight treat. A sprinkle of fresh parsley and a squeeze of lemon brightens every bite.
Ingredients
For the Filling
- 450 g fresh lump crab meat, drained and checked for shells (1 lb)
- 1½ cups ricotta cheese (375 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 cup shredded mozzarella cheese (100 g)
- 1 large egg, lightly beaten
- 2 green onions, finely chopped (20 g)
- 1 garlic clove, minced (3 g)
- 1 tablespoon lemon juice (15 ml)
- Salt & freshly ground black pepper, to taste
- Optional: pinch of Old Bay seasoning or cayenne pepper for a subtle kick
For the Sauce
- 3 tablespoons unsalted butter (45 g)
- 3 tablespoons all-purpose flour (24 g)
- 2 cups whole milk or half-and-half (480 ml)
- ½ cup grated Parmesan cheese (50 g)
- Salt & pepper, to taste
- Pinch of nutmeg (optional)
For the Pasta & Topping
- 8–10 lasagna noodles, cooked al dente
- ¾ cup shredded mozzarella or Italian blend cheese (75 g)
- ½ cup panko breadcrumbs (50 g)
- 1 tablespoon melted butter (14 g)
- Fresh parsley, chopped, for garnish
Instructions
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