Fresh Crab Lasagna Roll-Ups with Parmesan Cream Sauce

Instructions

Cook the Noodles:

1. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook just until al dente, following package directions for timing. Stir occasionally to prevent sticking.
2. Drain the noodles and immediately lay them flat on parchment paper or a lightly greased baking sheet to cool. This keeps them from sticking and makes rolling easier later.

Make the Filling:

1. In a large bowl, gently combine the lump crab meat, ricotta cheese, grated Parmesan, shredded mozzarella, beaten egg, green onions, minced garlic, lemon juice, salt, and black pepper. Stir carefully so the crab remains in small chunks for texture.
2. For added depth, stir in a small pinch of Old Bay seasoning or cayenne if desired. Taste and adjust seasoning as needed. Set aside while you prepare the sauce.

Make the Sauce:

1. In a medium saucepan over medium heat, melt the butter until foamy but not browned. Add the flour and whisk constantly for 1–2 minutes to form a smooth roux. This step helps eliminate the raw flour taste and builds a stable base for the sauce.
2. Gradually whisk in the milk or half-and-half, a little at a time, to prevent lumps. Continue whisking until the mixture thickens into a smooth, velvety sauce — about 4–6 minutes.
3. Remove from heat and stir in the grated Parmesan, along with salt, black pepper, and a pinch of nutmeg if using. Mix until the cheese has melted completely. The sauce should coat the back of a spoon when ready.

Assemble the Roll-Ups: