Seafood Lasagna Roll Ups!

photo by Boomette


- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 lasagna noodles
- 1 (15 ounce) can Italian-style tomato sauce
- 1 tablespoon italian seasoning
- 2 garlic cloves, crushed
- 8 ounces imitation crabmeat
- 1 cup 1% fat cottage cheese, drained
- 1 egg
- 1⁄4 cup parmesan cheese
- 1 tablespoon dried parsley flakes
- 1⁄4 teaspoon onion powder
directions
- Cook noodles as directed on package.
- Rinse in cold water; drain well.
- For sauce combine tomato sauce, Italian seasoning, and garlic.
- For filling combine crab, cottage cheese, Parmesan, egg parsley and onion powder.
- Thoroughly combine filling ingredients with fork.
- Spread 1/3 cup filling on each noodle.
- Roll tightly; place seam-side down in a 9-inch square baking pan.
- Pour sauce over rollups.
- Bake covered at 375F for 30 minutes.
- Garnish with additional grated cheese.
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Reviews
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My ratings are not showing up so I rate this recipe a 3 star. I only had a regular can of tomato sauce so I added a little Italian seasoning, onions, garlic and mushrooms to this and simmered about 20 minutes and than followed the recipe to the end. I only made 3 of the lasagna rolls this way. It was good but just didn't quite do it for me. Tomorrow I will make the other 3 by using a can of cream of shrimp soup or maybe a can of cream of mushroom soup with some cheddar cheese added to the soup instead of the tomato sauce. I think this will suit my taste better.
Tweaks
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My ratings are not showing up so I rate this recipe a 3 star. I only had a regular can of tomato sauce so I added a little Italian seasoning, onions, garlic and mushrooms to this and simmered about 20 minutes and than followed the recipe to the end. I only made 3 of the lasagna rolls this way. It was good but just didn't quite do it for me. Tomorrow I will make the other 3 by using a can of cream of shrimp soup or maybe a can of cream of mushroom soup with some cheddar cheese added to the soup instead of the tomato sauce. I think this will suit my taste better.
RECIPE SUBMITTED BY
I love the upper midwest, where my husband and I have made our home. We raise our two beautiful children in a small town west of the Twin Cities.
I am an engineer who has progressed to Stay At Home Mom and now just recently, Homeschooler. Never in a million years would I have expected THIS! Now, my focus has progressed from career-driven to family-driven.
I love to cook, and I use my engineering degree in my cooking. I love to learn how to do things, and why things work. Some of the things I've learned is: How to make yogurt, cheese, soap, and many other things that my friends taunt me about. I don't mind. I would go nuts otherwise.
My husband only gets paid once a month. So, I have become a meal planner & Once A Month Cooking lover. I shop on the first of the month, and only buy needed dairy and fresh ingredients through the rest of the month. So, I look for meals that work with our plans.
And, one last note: I do have a small job to get me out of the house. I am a dance instructor, and LOVE to dance (which is where my silly photo came from). So, if you were to peek in my windows (which I don't recommend by the way - he he he) you'd see me cooking and dancing. They seem to go together SO WELL!!
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