Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce are an elegant yet comforting seafood twist on classic baked pasta. Tender lasagna noodles are filled with a rich, delicate crab and cheese mixture, rolled up neatly, and baked under a velvety Parmesan cream sauce with a golden, buttery breadcrumb topping. The result is indulgent but balanced, highlighting the sweetness of fresh crab while keeping the dish creamy, savory, and satisfying.
This recipe is ideal for special dinners, holidays, or anytime you want a dish that feels impressive without being overly complicated. Rolling the lasagna individually allows for even portions, beautiful presentation, and perfectly distributed filling in every bite. The creamy sauce ties everything together, while lemon and green onions brighten the richness.
Ingredients
For the Filling
- 1 lb fresh lump crab meat, drained and picked over – Handle gently to keep the large, sweet chunks intact.
- 1½ cups ricotta cheese – Provides a creamy, light base for the filling.
- ½ cup grated Parmesan cheese – Adds nutty depth and savory balance.
- 1 cup shredded mozzarella – Melts smoothly and adds richness.
- 1 egg, lightly beaten – Helps bind the filling so it sets while baking.
- 2 green onions, finely chopped – Adds mild onion flavor and freshness.
- 1 garlic clove, minced – Infuses subtle aromatic depth.
- 1 tbsp lemon juice – Brightens the crab and balances the creaminess.
- Salt and black pepper, to taste – Enhances all flavors.
- Optional: pinch of Old Bay seasoning or cayenne – Adds gentle heat and classic seafood spice.
For the Sauce
See more on the next page
Advertisement
See more on the next page
Advertisement
