When we think of lasagna, we automatically picture red sauce, ground beef and mozzarella cheese. However, with springtime fresh vegetables readily available, you can use those along with some lasagna noodles to make a delicious dish you maybe never tried before.
For this Crab Broccoli Rolls recipe, you use lasagna noodles, but instead of placing them flat in a baking dish, layered with the typical ingredients, they are filled and then rolled up with sauce spooned over the top before baking.
Another big difference is you use cut broccoli spears, mushrooms and crab meat for the filling, topped with white sauce, not red. If you don’t happen to have a can of crabmeat on hand, a can of tuna or chicken can be substituted with equally great flavor.
The dish is almost a meal in itself, both filling and delicious. However, a few slices of garlic toast on the side go great with it.
CRAB BROCCOLI ROLLS
10 uncooked lasagna noodles
1 (9-ounce) package frozen, cut broccoli, thawed and drained
1(6-ounce) can flaked crabmeat
1 small can or jar of sliced mushrooms, drained
Sauce:
2 tablespoons margarine
1/4 cup flour
1 1/2 cups milk
1 cup chicken broth
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese
Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in medium bowl, combine broccoli, crabmeat and mushrooms; mix well.
Heat oven to 350 degrees. Melt margarine in medium saucepan over low heat. Stir in flour and cook until mixture is smooth and bubbly, stirring constantly. Stir in remaining sauce ingredients, except cheese. Cook over medium heat for 5 to 8 minutes until sauce is thickened, stirring constantly. Stir half of sauce (1 cup) into broccoli mixture; mix well.
Spread each cooked lasagna noodle with about 2 heaping tablespoons broccoli mixture. Roll up each noodle and place in ungreased 13-by-9-inch (3-quart) baking dish.
Spoon remaining sauce over rolls; cover. Bake at 350 degrees for 25 to 35 minutes until thoroughly heated.
Remove cover and sprinkle with cheese; bake an additional 5 minutes until cheese is melted. Makes 10 rolls.
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