Seafood lasagna rolls
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Lasagna noodles | |
| 2 | cups | Low-fat cottage cheese |
| 8 | ounces | Fresh or canned; drained lump crabmeat, flaked |
| ¼ | cup | Chopped fresh parsley; divided |
| 2 | cups | Skim milk |
| ¼ | cup | Flour |
| ¼ | cup | Grated Parmesan cheese |
| ½ | teaspoon | Fresh ground pepper |
| ½ | cup | Shredded part-skim mozzarella s\\cheese |
Directions
Preheat oven to 350. Cook noodles according to package, but do not salt.
Drain well. In a blender or food processor, process cottage cheese until smooth. In a large bowl, combine cottage cheese, crab, and 3T parsley. Mix well. In a small saucepan, whisk together milk and flour. Bring to simmer over med- low heat, whisking frequently, until sauce thickens, about 10 minutes. Whisk in Parmesan and pepper until smooth. Spoon some sauce into a medium baking pan. Spoon cottage cheese mix evenly down center of each noodle; roll up tightly. Place noodles, seam-side down, in prepared pan.
Spoon remaining sauce on top. Sprinkle with Mozzarella. Bake the rolls until heated through, about 25 minutes. Sprinkle with remaining parsley.
Serve immediately.
Nutritional Data: calories-435, fat-7 grams (15%), carbohydrates-47 grams, protein- 43 grams.
Posted to recipelu-digest Volume 01 Number 585 by Abtaxel <Abtaxel@...> on Jan 23, 1998