This dish can be made the day before and refrigerated, but does not freeze well.
10 lasagna noodles
1 egg, beaten
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1 tablespoon parsley flakes
1/4 teaspoon onion powder
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 (6-ounce) cans crabmeat, well-drained
1 (28-ounce) jar of spaghetti sauce
1/2 cup shredded mozzarella cheese
Makes 5 servings.
Heat oven to 375 degrees. Cook noodles according to package directions; drain well. Stir egg with parsley, onion powder and ricotta and Parmesan cheeses. Add crab meat gently to avoid shredding. Spread \ cup filling on each noodle, roll tightly and place seam-side down in a 9-by-13-inch baking pan. Pour sauce over noodles; sprinkle mozzarella on top. Cover and bake 30 minutes. Makes 5 servings.
Per serving: 436 calories (23 percent from fat), 10.9 g fat (4.9 g saturated, 3.1 g mono unsaturated), 128.8 mg cholesterol, 32.9 g protein, 49.8 g carbohydrates, 2.8 g fiber, 698.9 mg sodium.