Crab Lasagna Rolls

Thought I would post a favorite recipe. It's simple to make, tastes great and looks fancy-- which make it a nice recipe to serve for special guests/occasions. This recipe makes 8 rolls; serving size is 1-2 rolls.

CRAB LASAGNA ROLLS

8 lasagna noodles (cook & drain)
1 jar (26 oz) Italian-style tomato sauce

FILLING:
8 oz. package of imitation crab meat (or real crab, it it is within your budget)
1 1/4 C cottage cheese (drained)
1/4 C grated parmesan cheese
1 TBSP dried parsley flakes
1/4 tsp onion powder
1 egg

1. Start with boiling water for the lasagna noodles. It's important that the noodles are whole, so I cook the pasta in a large skillet. Strange, I know, but I've found it works well.

2. While the pasta cooks, mix the crab, cottage & parmesan cheese, parsley, onion powder and egg together.

3. When the pasta is al dente, drain carefully and spread the noodles out flat on waxed paper. Do not over cook the noodles or they will be too mushy and easily split when you try to roll them.

4. Spread approximately 1/4 C crab mixture along the center of the noodle, leaving about an inch bare at one end. Keep the mixture away from the edges of the noodle and not too thick, or it will make too fat of a roll and will ooze out the ends.

5. Firmly but gently, roll up the noodle from the filled end towards the bare end. Don't roll too tightly or the filling will ooze out! Leave the crab roll with the seam side down to keep it from unrolling.

6. Place crab lasagna rolls seam side down in a pan and cover with sauce. Sprinkle with more parmesan cheese and cover pan with foil. Bake covered at 375 degrees F for 30 minutes.

Four to freeze, four for dinner.

7. Serve with a simple salad and garlic bread. Enjoy!