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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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. Ingredients:
5 lasagna noodles, pastas |
1 (120 g) can crabmeat |
1 green bell pepper, finely chopped |
10 mushrooms, finely chopped |
1 small onion, finely chopped |
1 cup cheese, grated |
1/4 cup margarine |
1/4 cup flour |
1 1/2 cups vegetable broth |
3/4 cup milk |
Directions:
1. Preheat oven to 350°F.
2. Boil lasagna until soft.
3. Cut in half.
4. Sauté vegetables in a tad of olive oil.
5. Add to the crab.
6. Add part of the cheese.
7. Make a bechamel sauce by heating flour and margarine.
8. Add the milk, the vegetable broth, and remaining cheese.
9. Cook until thickened.
10. Take part of the sauce and add to the crab mix.
11. Stuff pasta with the crab mix and roll up.
12. Place rolls in a baking pan (you should have 10 rolls).
13. Cover with remaining sauce.
14. Bake 20 minutes.
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