Creamy, cheesy crab lasagna rolls filled with fresh crab, spinach, and Italian cheeses, then topped with a flavorful blue cheese sauce.
Crab Lasagna Rolls with Blue Cheese Sauce
My husband looked at me like I had four heads when I told him I was going to make Crab Lasagna Rolls for dinner last Friday. It wasn’t until he was eating them that he told me it was because he thought I was going to make it with tomato sauce. No, no! Crab and tomato sauce do not go together, sorry. A creamy sauce, more so, a cream sauce made with blue cheese, is where it’s at! Also, that’s the first time I remember using “where it’s at” in my life. Anyway…
I already new I was going to make a blue cheese sauce for these crab lasagna rolls when I finally bought a copy of Essentials of Classic Italian Cooking by Marcella Hazan. I had wanted it for a long time, and I’m sure I’ll be making tons of the recipes from it. There was a recipe for a Gorgonzola sauce that sounded delicious, so I doubled it for the lasagna rolls and substituted regular blue cheese instead.
About the lasagna rolls themselves, you need these in your life. NEED. THEM. They would be great for a romantic dinner for two, or a bridal shower, or Sunday dinner. It doesn’t really matter when, just so long as you do! They are creamy, cheesy, loaded with crab, and filling. I was only able to eat one and a half the first time. Two the second time, because they are so good. Even the picky kid at some of it, but I think it was because she loves blue cheese.
- For the Blue Cheese Sauce:
- 8 ounces blue cheese
- 1 cup milk
- 6 tablespoons light butter (the kind I buy is salted)
- 2/3 cup freshly grated parmigiano-reggiano cheese
- 1 cup heavy whipping cream
- For the Crab Lasagna Rolls
- 12 lasagna noodles
- 16 ounces fresh or refrigerated crab meat picked through for shells
- 15 ounces ricotta cheese
- 2 eggs
- 1 cup baby spinach, torn into little pieces
- 1/2 cup shredded mozzarella cheese
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Olive oil cooking spray
First, prepare the sauce. Place the blue cheese in a medium saucepan with the milk and butter, and place on the stove over low heat. Stir with a wooden spoon, breaking up the cheese as it melts and stirring into the milk. Once all the blue cheese is broken up, add the parmigiano-reggiano a little at a time, and continue to stir until completely melted and smooth. Remove from the heat and stir in the heavy whipping cream. Set aside to cool.
Cook the lasagna noodles according to package directions, then rinse under cold water and lay out separately so they don't stick.
In a mixing bowl, combine the crab meat, ricotta, mozzarella, torn spinach, and eggs; stir well. Add in the Italian seasoning, garlic powder, and nutmeg; stir well again.
Preheat oven to 375 degrees F and spray a 9 x 12 baking pan with cooking spray. Leaving a 1-inch gap at the top, place about 1/4 cup of the crab mixture on the upper end of each lasagna noodle, then roll the side with the mixture up to the bottom end. Place in the baking pan seam side down. Pour the cooled sauce over the top of the lasagna rolls, cover with aluminium foil. Bake in the preheated oven for 30 minutes, or until bubbly and heated through.