Seafood lasagna rolls

Yield: 4 Servings

Measure Ingredient
8 \N 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

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

Similar recipes