Crab Lasagna Rolls

Name: Crab Lasagna Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams can artichoke hearts, drained and chopped; 340 grams shelled cooked crab; 2 teaspoons cornstarch; 1 teaspoon dried basil; 118 milliliters fat-skimmed chicken broth; 1 clove garlic, pressed or minced; 2 Tbsps thinly sliced green onion; 158 milliliters shredded jack cheese; 227 grams package dried lasagna; 118 milliliters reduced-fat sour cream; 113 grams sliced mushrooms; 227 grams package neufchâtel (light cream ) cheese, cut into chunks; 2 teaspoons olive oil; 227 grams onion , peeled and chopped; 8 servings Salt and pepper

The recipe Crab Lasagn If you have jack cheese, salt and pepper, olive oil, and a few other ingredients on hand, you can make it.

Instructions

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add lasagna and cook just until tender to bite, 10 to 12 minutes.

Drain and rinse with warm water.

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Water

Meanwhile, in an 11- to 12-inch frying pan over medium-high heat, frequently stir oil, onion, mushrooms, garlic, and basil until onion is limp, 6 to 8 minutes.

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Mushrooms

Garlic

Basil

Onion

Cooking Oil

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Frying Pan

Mix broth and cornstarch.

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Corn Starch

Broth

Pour into pan and stir until boiling.

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Frying Pan

Add cream cheese and stir until melted.

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Cream Cheese

Mix in sour cream, artichokes, and crab.

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Artichoke

Sour Cream

Crab

Add salt and pepper to taste.

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Salt And Pepper

Remove from heat.

Lay noodles flat. Divide all the crab mixture equally among noodles and spread the length of each strip.

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Pasta

Spread

Crab

Roll noodles from a narrow end around filling. Set seam down, in a single layer, in a shallow 3- to 3 1/2-quart casserole. Cover with foil. If making ahead, chill up to 1 day.

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Pasta

Roll

Equipment you will use

Aluminum Foil

Bake, covered, in a 350 oven until hot in center, 20 to 25 minutes (if chilled, 25 to 30 minutes). Uncover and sprinkle with jack cheese. Return to oven until cheese melts, about 5 minutes.

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Monterey Jack Cheese

Cheese

Equipment you will use

Oven

Sprinkle with green onion.

Ingredients you will need

Green Onions

Equipment

Frying Pan

Aluminum Foil

Oven

Ingredients

Servings:

397grams

can artichoke hearts, drained and chopped 340grams

shelled cooked crab 2teaspoons

cornstarch 1teaspoon

dried basil 118milliliters

fat-skimmed chicken broth 1clove

garlic, pressed or minced 2Tbsps

thinly sliced green onion 158milliliters

shredded jack cheese 227grams

package dried lasagna 118milliliters

reduced-fat sour cream 113grams

sliced mushrooms 227grams

package neufchâtel (light cream ) cheese, cut into chunks 2teaspoons

olive oil 227grams

onion , peeled and chopped 8servings

Salt and pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.