Instructions
- Cook the noodles: Boil lasagna noodles until al dente. Drain and lay flat on parchment paper or a lightly greased surface to cool.
- Make the filling: In a large bowl, gently combine crab meat, ricotta, Parmesan, mozzarella, egg, garlic, lemon juice, green onions, salt, pepper, and optional seasoning. Mix until smooth but handle the crab lightly to maintain texture.
- Make the sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking 1–2 minutes. Slowly whisk in milk or half-and-half, simmering until thickened. Stir in Parmesan, salt, pepper, and nutmeg if using. Remove from heat.
- Assemble the roll-ups: Preheat oven to 190°C (375°F). Spread a thin layer of sauce in a greased 9x13-inch (23x33 cm) baking dish. Place 2–3 tablespoons of filling on each noodle and roll tightly. Arrange seam-side down in the dish.
- Top and bake: Pour remaining sauce over the roll-ups. Mix panko with melted butter and sprinkle evenly on top. Add shredded mozzarella for extra gooeyness. Bake uncovered for 25–30 minutes, until bubbly and golden.
- Garnish and serve: Let cool slightly, garnish with chopped parsley, and serve with lemon wedges if desired.
Recipe Details
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Substitute crab with cooked shrimp or a mix of crab and lobster for a different seafood twist.
- Add a handful of baby spinach to the filling for extra color and nutrition.
- Use a mix of Gruyère and mozzarella for a nuttier, creamier flavor.
- Swap panko for breadcrumbs mixed with a bit of Parmesan for a crunchier topping.
Serving Suggestions
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