Title: Seafood Lasagna Rolls
Categories: None
Yield: 4 Servings

8 Lasagna noodles
2 c Low-fat cottage cheese
8 oz Fresh or canned; drained
-lump crabmeat, flaked
1/4 c Chopped fresh parsley;
-divided
2 c Skim milk
1/4 c Flour
1/4 c Grated Parmesan cheese
1/2 ts Fresh ground pepper
1/2 c Shredded part-skim
-mozzarella s\cheese

Preheat oven to 350. Cook noodles according to package, but do not salt.
Drain well. In a blender or food processor, process cottage cheese until
smooth. In a large bowl, combine cottage cheese, crab, and 3T parsley. Mix
well. In a small saucepan, whisk together milk and flour. Bring to simmer
over med- low heat, whisking frequently, until sauce thickens, about 10
minutes. Whisk in Parmesan and pepper until smooth. Spoon some sauce into a
medium baking pan. Spoon cottage cheese mix evenly down center of each
noodle; roll up tightly. Place noodles, seam-side down, in prepared pan.
Spoon remaining sauce on top. Sprinkle with Mozzarella. Bake the rolls
until heated through, about 25 minutes. Sprinkle with remaining parsley.
Serve immediately.

Nutritional Data: calories-435, fat-7 grams (15%), carbohydrates-47 grams,
protein- 43 grams.

Posted to recipelu-digest Volume 01 Number 585 by Abtaxel
on Jan 23, 1998