Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce

Ingredients

For the Filling:

• 1 lb fresh lump crab meat (drained and checked for shells)
• 1½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 egg, lightly beaten
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Optional: pinch of Old Bay seasoning or cayenne pepper for a mild kick

For the Creamy Parmesan Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk or half-and-half
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Pinch of ground nutmeg (optional, for warmth)

For the Pasta and Topping:

• 8–10 lasagna noodles, cooked al dente
• ¾ cup shredded mozzarella or Italian blend cheese
• ½ cup panko breadcrumbs
• 1 tablespoon unsalted butter, melted
• Fresh parsley, finely chopped, for garnish
  

  Instructions