Fresh Crab Lasagna Roll-Ups with Parmesan Cream Sauce

Assemble the Roll-Ups:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Spread a thin layer of the Parmesan cream sauce over the bottom of the dish to prevent sticking and keep the noodles moist during baking.
3. Lay each lasagna noodle flat. Spoon 2–3 tablespoons of the crab filling evenly along the length of each noodle. Roll up gently but tightly from one end to the other.
4. Place each roll-up seam-side down in the prepared baking dish, arranging them snugly in a single layer.

Top and Bake:

1. Pour the remaining Parmesan sauce evenly over the top of the roll-ups, making sure each is coated to keep them tender and moist as they bake.
2. In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the crumbs are evenly coated. Sprinkle the mixture evenly over the roll-ups for a golden, crispy topping.
3. Add the shredded mozzarella or Italian blend cheese on top for an extra layer of gooey richness.
4. Bake uncovered for 25–30 minutes, or until the sauce is bubbling, the topping is golden, and the edges of the noodles are slightly crisp.

Garnish and Serve:

1. Let the dish rest for 5–10 minutes after baking to allow the sauce to settle slightly. Garnish with freshly chopped parsley for color and freshness.
2. Serve warm, optionally with lemon wedges on the side for a bright citrus finish that complements the richness of the crab and cheese.

Serving Suggestions

Pair these roll-ups with a crisp green salad or roasted asparagus for a balanced meal. A glass of chilled white wine — like Chardonnay or Pinot Grigio — complements the creamy, savory profile beautifully.