Lemon & Dill Crab Rolls
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Neptune Crab Lasagna
Serves8
Prep Time15 min
cook Time
25 min
Time to Table50 min
A quick and easy Lasagna for any season!!
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USED IN THIS RECIPE
Ingredients
12 Lasagne Noodles
3 cups (750 mL) 35% whipping cream
1 cup (250 mL) grated Parmesan cheese
2 tsp (10 mL) finely grated lemon rind (optional)
1/2 tsp (2 mL) Salt
¾ tsp (4 mL) pepper
2 pkgs (227 g each) Clover Leaf Crab Delectables™, Flake Style
1 1/4 cups (300 mL) shredded mozzarella cheese
2 tsp (10 mL) finely chopped parsley
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Prepare noodles according to package directions. Preheat oven to 350F (180C) . In saucepan over medium-high heat, mix together cream, Parmesan cheese, lemon rind (if using) , salt and pepper. Cook, stirring often, until bubbles form around edge of pan and sauce is slightly thickened.
- Spread approximately 1/2 cup (125 mL) of the sauce in bottom of 13 x 9-in (3L) baking dish. Top with 3 noodles. Spoon one-quarter of the remaining sauce over and sprinkle with one third of the crab.
- Repeat twice and top with last three noodles. Sprinkle with mozzarella cheese; pour remaining sauce evenly over top. Sprinkle with parsley. Cover with foil; bake for 45 minutes. Remove cover; broil for 3 to 4 minutes or until golden. Let stand for 10 minutes before slicing.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 620 | |
| Fat | 43 g | 66% |
| Saturated Fat | 26 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 130% | |
| Cholesterol | 160 mg | |
| Sodium | 800 mg | 33% |
| Carbohydrate | 40 g | 13% |
| Fibre | 1 g | 4% |
| Sugar | 3 g | |
| Protein | 19 g | |
| Vitamin A | 8% | |
| Vitamin C | 2% | |
| Vitamin D | 16% | |
| Calcium | 40% | |
| Iron | 6% |
Claims per serving
| Source of vitamin A | Good source of vitamin D |
| Excellent source of calcium | Source of iron |
