Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce
Ingredients
For the filling:
1 lb fresh lump crab meat (drained and picked over for shells)
1½ cups ricotta cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella
1 egg, lightly beaten
2 green onions, finely chopped
1 garlic clove, minced
1 tbsp lemon juice
Salt and black pepper, to taste
Optional: pinch of Old Bay seasoning or cayenne for a subtle kick
For the sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk or half-and-half
½ cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)
For the pasta and topping:
8–10 lasagna noodles, cooked al dente
¾ cup shredded mozzarella or Italian blend cheese
½ cup panko breadcrumbs
1 tbsp butter, melted
Fresh parsley for garnish
Instructions
Cook the noodles:
Boil lasagna noodles until al dente. Drain and lay flat on parchment or a greased surface to cool.
Make the filling:
In a large bowl, gently mix crab meat, ricotta, Parmesan, mozzarella, egg, garlic, lemon juice, green onions, salt, pepper, and optional seasoning.
Make the sauce:
Melt butter in a saucepan over medium heat. Add flour and whisk for 1–2 minutes to create a roux.
Slowly whisk in milk or half-and-half. Simmer until thickened.
Stir in Parmesan, salt, pepper, and nutmeg. Remove from heat.
Assemble the roll-ups:
Preheat oven to 375°F (190°C).
Spread a thin layer of the sauce in the bottom of a greased 9×13” baking dish.
Place 2–3 tablespoons of filling on each lasagna noodle and roll tightly.
Arrange seam-side down in the dish.
Top and bake:
Pour remaining sauce over roll-ups.
Mix panko with melted butter and sprinkle over the top.
Add shredded mozzarella for extra gooeyness.
Bake uncovered for 25–30 minutes, until bubbly and golden.
Garnish and serve:
Let cool slightly, garnish with fresh chopped parsley, and serve with a lemon wedge if desired.