Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce

Instructions

1. 1. Cook the noodles: Bring a large pot of salted water to a steady boil and add the lasagna noodles, stirring gently to prevent sticking. Cook until al dente—tender but still firm enough to hold their shape when rolled. Once done, drain the noodles carefully, then lay them flat on parchment paper or a lightly greased surface so they cool without tearing or curling. This makes assembling the roll-ups smoother and helps the filling stay in place.
   2. Make the filling: In a large mixing bowl, gently combine the crab meat with the ricotta, Parmesan, mozzarella, egg, garlic, lemon juice, and chopped green onions. Mix just until everything is evenly incorporated without breaking apart the crab too much, since keeping the lumps intact adds texture. Season with salt, black pepper, and a pinch of Old Bay or cayenne if you prefer a hint of spice. The mixture should be creamy yet structured enough to sit neatly on each noodle without running.
   3. Make the sauce: In a medium saucepan, melt the butter over medium heat until it begins to foam lightly. Add the flour and whisk continuously for 1–2 minutes, forming a smooth roux. This step removes the raw flour taste and ensures the sauce thickens properly. Slowly pour in the milk or half-and-half while whisking, allowing the mixture to become smooth and gradually thicken as it simmers. Once it reaches a silky, coat-the-spoon consistency, stir in the Parmesan along with salt, pepper, and an optional pinch of nutmeg for added warmth. Remove from heat to prevent over-thickening.