🦀 Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce
Creamy, cheesy, and packed with fresh crab — these roll-ups are an elegant twist on traditional lasagna and perfect for dinner parties or special occasions.
Ingredients
For the Filling:
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1 lb fresh lump crab meat, drained and picked over for shells
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1½ cups ricotta cheese
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½ cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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1 egg, lightly beaten
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2 green onions, finely chopped
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1 garlic clove, minced
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1 tbsp lemon juice
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Salt and black pepper, to taste
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Optional: pinch of Old Bay seasoning or cayenne for a subtle kick
For the Creamy Parmesan Sauce:
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3 tbsp unsalted butter
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3 tbsp all-purpose flour
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2 cups whole milk or half-and-half
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½ cup grated Parmesan cheese
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Salt and black pepper, to taste
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Pinch of nutmeg (optional)
For Pasta and Topping:
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8–10 lasagna noodles, cooked al dente
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¾ cup shredded mozzarella or Italian blend cheese
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½ cup panko breadcrumbs
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1 tbsp butter, melted
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Fresh parsley, chopped, for garnish
Instructions
1️⃣ Cook the Noodles
Boil lasagna noodles until al dente. Drain and lay flat on parchment or a lightly greased surface to cool.
2️⃣ Make the Filling
In a large bowl, gently combine crab meat, ricotta, Parmesan, mozzarella, egg, garlic, lemon juice, green onions, salt, pepper, and optional seasoning. Be careful not to overmix — you want the crab to stay delicate.
3️⃣ Prepare the Sauce
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Melt butter in a medium saucepan over medium heat.
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Add flour and whisk for 1–2 minutes to form a roux.
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Slowly whisk in milk or half-and-half. Simmer, stirring, until thickened.
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Stir in Parmesan, salt, pepper, and optional nutmeg. Remove from heat.
4️⃣ Assemble the Roll-Ups
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Preheat oven to 375°F (190°C).
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Spread a thin layer of sauce in the bottom of a greased 9×13” baking dish.
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Place 2–3 tablespoons of filling on each lasagna noodle and roll tightly.
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Arrange seam-side down in the dish.
5️⃣ Top and Bake
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Pour remaining sauce over the roll-ups.
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Mix panko breadcrumbs with melted butter and sprinkle over the top.
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Add shredded mozzarella for extra gooeyness.
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Bake uncovered for 25–30 minutes, until bubbly and golden.