Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Lasagna Noodles, cooked |
| 1 \N | Egg, beaten |
| 1 cup | Ricotta Cheese |
| ¼ cup | Parmesan Cheese, grated |
| 1 tablespoon | Parsley Flakes |
| ¼ teaspoon | Onion Powder |
| 2 cans | Sea Fare Crabmeat, well drained |
| 1 can | Tomato Sauce, 15-oz. |
| 1 teaspoon | Oregano |
| 1 teaspoon | Basil Leaves |
| ¼ teaspoon | Garlic Powder |
| ½ cup | Mozzarella Cheese, shredded |
Cook noodles according to package directions and drain well. Combine egg, cheeses, parsley, and onion powder. Add crabmeat gently to avoid shredding.
Spread ⅓ cup filling on each noodle, roll tightly and place seam side down in 9" by 12" baking pan. Combine tomato sauce and remaining spices; pour over roll-ups. Sprinkle mozzarella cheese on top of each rool-up.
Cover and bake 30 minutes at 375~.
Yeild:6 servings.
Recipe by: Sea Fare Crabmeat
Posted to MC-Recipe Digest V1 #465 by DR0983@... on Feb 2, 1997.