| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 4 | Servings | ||
INGREDIENTS
| 8 | Lasagna noodles | |
| 2 | c | Low-fat cottage cheese |
| 8 | oz | Fresh or canned; drained lump crabmeat, flaked |
| 1/4 | c | Chopped fresh parsley; divided |
| 2 | c | Skim milk |
| 1/4 | c | Flour |
| 1/4 | c | Grated Parmesan cheese |
| 1/2 | ts | Fresh ground pepper |
| 1/2 | c | Shredded part-skim mozzarella s\cheese |
INSTRUCTIONS
Preheat oven to 350. Cook noodles according to package, but do not salt. Drain well. In a blender or food processor, process cottage cheese until smooth. In a large bowl, combine cottage cheese, crab, and 3T parsley. Mix well. In a small saucepan, whisk together milk and flour. Bring to simmer over med- low heat, whisking frequently, until sauce thickens, about 10 minutes. Whisk in Parmesan and pepper until smooth. Spoon some sauce into a medium baking pan. Spoon cottage cheese mix evenly down center of each noodle; roll up tightly. Place noodles, seam-side down, in prepared pan. Spoon remaining sauce on top. Sprinkle with Mozzarella. Bake the rolls until heated through, about 25 minutes. Sprinkle with remaining parsley. Serve immediately. Nutritional Data: calories-435, fat-7 grams (15%), carbohydrates-47 grams, protein- 43 grams. Posted to recipelu-digest Volume 01 Number 585 by Abtaxel <Abtaxel@aol.com> on Jan 23, 1998
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