Recipe: Seafood Lasagna Rolls
Yield: 4 Servings
8 Lasagna noodles 2 c Low-fat cottage cheese 8 oz Fresh or canned; drained -- lump crabmeat, flaked 1/4 c Chopped fresh parsley; -- divided 2 c Skim milk
1/4 c Flour
1/4 c Grated Parmesan cheese
1/2 ts Fresh ground pepper
1/2 c Shredded part-skim
-- mozzarella scheese
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@aol.com> on Jan 23, 1998
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]