CRAB LASAGNA
Canned crab and a white sauce will give your taste buds an amazing twist to lasagna. It takes rather long to prepare chop all the vegetables (unless you have a food processor or something more efficient than a knife and cutting board), but definately worth it.
Provided by Geniale Genie
Categories Crab
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil lasagna until soft.
- Cut in half.
- Sauté vegetables in a tad of olive oil.
- Add to the crab.
- Add part of the cheese.
- Make a bechamel sauce by heating flour and margarine.
- Add the milk, the vegetable broth, and remaining cheese.
- Cook until thickened.
- Take part of the sauce and add to the crab mix.
- Stuff pasta with the crab mix and roll up.
- Place rolls in a baking pan (you should have 10 rolls).
- Cover with remaining sauce.
- Bake 20 minutes.
Nutrition Facts : Calories 162.7, Fat 8.3, SaturatedFat 3, Cholesterol 14.8, Sodium 273.7, Carbohydrate 14.6, Fiber 0.9, Sugar 1.1, Protein 7.6
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