The Mother’s Day Project, Day 3: Lasagna Crab Roll-Ups in Pink Sauce

“The discovery of a dish does more for the happiness of mankind than the discovery of a new star.” -Anthelme Brillat-Savarin


Like with Tuesday’s chili, I didn’t follow an exact recipe for Wednesday’s dinner. I got the idea to try lasagna noodles rolled up with a crab filling from a recipe online. I wasn’t entirely on board with it, however, and so altered a few things here and there to suit my own taste. The finished product, if I may say so, was quite smashing. I have done my best to formulate the actual ingredients I used into the form of a recipe.

This is a pretty flexible recipe. I used lasagna noodles, but you could just as easily use jumbo shells or manicotti. Also, I made “pink sauce”, a mixture of tomato and white pasta sauces, but you can use whatever you’d like. And it doesn’t matter if you use store-bought or home-made. I made my own white sauce and used the red from a can. So, whatever tickles your fancy.

Lizzy’s Lasagna Crab Roll-Ups in Pink Sauce


  • 8 to 10 lasagna noodles broken in half, cooked, and drained
  • 1 8 oz. package imitation crab meat
  • 1 to 1/2 C cottage cheese
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1 15 oz. can tomato sauce
  • White sauce (see recipe below, or use the pasta sauce of your choice)
  • 2 C shredded mozzarella cheese

-Break your lasagna noodles in half and cook according to package instructions.

-Cut the crab into small bite-sized pieces and place in a medium bowl. Add cottage cheese, garlic powder, Italian seasoning, about 1/2 C of the mozarella cheese, and 1/2 C of the white sauce. Mix well. If it seems a little too dry, add a bit more cottage cheese or sauce until the desired consistency is reached.

-Put a heaping spoonful of the crab mixture onto each lasagna noodle. Roll up neatly (there shouldn’t be an excess of filling spilling out the ends) and place in a greased 9×11 baking dish.

-Combine your red and white sauces. Pour evenly over the roll-ups in the baking dish (they should be well covered, but not drowned.) Sprinkle with the remaining mozzarella.

-Bake at 350° until cooked through and bubbly, about 25 minutes.


Homemade White Sauce

  • 2 T butter
  • 2 T flour
  • 1/8 tsp salt
  • Dash of pepper
  • 1 C milk

-In a saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper until smooth. Gradually whisk in the milk. Bring to a boil and stir until thickened. Use immediately, or refrigerate.



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