| 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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