Fresh Crab Lasagna Roll-Ups with Creamy Parmesan Sauce

• 3 tbsp unsalted butter – Forms the base of the roux.
• 3 tbsp all-purpose flour – Thickens the sauce.
• 2 cups whole milk or half-and-half – Creates a smooth, creamy texture.
• ½ cup grated Parmesan cheese – Adds richness and body.
• Salt and pepper, to taste
• Pinch of nutmeg (optional) – Adds warmth and subtle depth.

For the Pasta & Topping

• 8–10 lasagna noodles, cooked al dente – Flexible enough to roll without tearing.
• ¾ cup shredded mozzarella or Italian blend cheese – Creates a gooey, golden top.
• ½ cup panko breadcrumbs – Adds a crisp contrast.
• 1 tbsp butter, melted – Helps the breadcrumbs brown evenly.
• Fresh parsley, for garnish – Adds color and freshness.

• Instructions