“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.