1 package (8 oz.) dried lasagna
1 package (8 oz.) cream cheese
2 tsp. olive oil
1/2 cup sour cream
1 onion, chopped
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 pound mushrooms, sliced
3/4 pound shelled cooked crab
1 clove garlic, minced
salt and pepper
1 tsp. dried basil
2/3 cup shredded jack cheese
1/2 cup fat-skimmed chicken broth
2 tbsp. thinly sliced green onion
1 1/2 tsp. cornstarch
In a 5-6 quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook just until tender to bite, 10-12 min. Drain and rinse w/ warm water.
Meanwhile, in an 11-12″ frying pan over med-high heat, frequently stir oil, onion, mushrooms, garlic, and basil until onion is limp, 6-8 min.
Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stil until melted.
Mix in sour cream, artichokes, and crab. Add salt and pepper to taste. Remove from heat.
Lay noodles flat. Divide all the crab mixture equally among noodles and spread the length of each strip. Roll noodles from a narrow end around filling. Set seam down, in a single layer, in a shallow 3-3 1/2 quart casserole. Cover with foil.
Bake, covered, in a 350°F until hot in center, 20-25 min. Uncover and sprinkle w/ jack cheese. Return to oven until cheese melts, about 5 min. Sprinkle w/ green onions.
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