Creamy Crab Lasagna Roll-Ups

Topped With A Bechamel Sauce!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour, 15 minutes

6 lasagna noodles
2 cups jumbo lump crab meat
1 cup red pepper, diced
1 cup onions, diced
1 tsp garlic, pressed
3/4 cup frozen yellow corn
1 tbsp chives, minced
2 tbsp olive oil + drizzle
1 tbsp butter
minced parsley for garnish

Cooking Tools
Large pot
Medium skillet
Baking Dish
Medium pot

Preheat oven to 375 Degrees F.  Boil water for lasagna noodles and cook according to directions.  In a skillet heat olive oil and butter on medium heat.  Cook red pepper, onion and garlic until slightly tender, about 8-10 minutes.  Stir in crab meat, corn and chives and cook for additional 10 minutes.  Season the crab meat with salt and pepper to taste.  Cook and drain noodles and wipe off any excess moisture from the noodles.  Lay filling along the entire noodle and spoon a little Bechamel Sauce (recipe below) on top of the filling and roll from one end to the other and place on oil greased baking dish. Repeat with the other noodles.  Ladle more Bechamel Sauce on top of each roll-up and sprinkle with some Parmesan cheese.  Bake in the oven for 25-30 minutes. Garnish the roll-ups with some minced parsley.
Yields 6

Bechamel Sauce


1 stick butter
2 tbsp flour
2 cups of milk
grated Parmesan cheese for topping


Melt butter in a pot on medium low heat, do not brown the butter.  whisk in flour and cook for additional 2 minutes. Pour in the milk and whisk until the flour dissolves into the milk, raise cooking temperature to medium and continue to whisk until the milk thickens. Salt to taste.

3 thoughts on “Creamy Crab Lasagna Roll-Ups”

  1. Pingback: Creamy Crab Lasagna Roll-Ups — Woman and the Whisk | My Meals are on Wheels

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