Seafood Lasagna Roll-ups
8 lasagna noodles, cooked
10 oz. of chopped spinach or equivalent chopped romaine lettuce, steamed
Filling:
1 c. shredded mozzarella cheese
1 c. ricotta or cottage cheese
1 6 ½ oz. can crabmeat, drained, flaked, and cartilage removed or half a 6 oz. pkg. frozen, peeled, cooked shrimp, thawed
1 small sweet red or green pepper, finely chopped
½ tsp. salt
Sauce:
2 cloves garlic, minced
2 tbs. butter or margarine
1 tbs. cornstarch
¼ tsp. pepper
1 ½ c. milk
2 tbs. white cooking wine
2 tbs. Parmesan cheese
Set cooked and drained noodles aside in separate bowl. In medium bowl mix the spinach, mozzarella, ricotta, crabmeat or shrimp, chopped pepper, salt and a pinch of ground pepper. Spread about ½ c. filling on each noodle. Roll up jellyroll style and place in lightly greased casserole dish, seam down. In medium saucepan cook garlic in butter for 30 seconds. Stir in cornstarch, pepper and a dash of salt. Add milk. Cook and stir till thickened and bubbly. Add wine. Cook and stir for 2 minutes. Spoon sauce over rolls. Sprinkle with Parmesan cheese. Bake covered at 375, about 25 minutes or till filling is heated through.
