Yield
Makes 8 servings

A delicate crab sauce rolled up in noodle pinwheels makes an attractive casserole. Wendy Nankeville finds it perfect for a make-ahead party entrée. We're inclined to agree.

How to Make It

Step 1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook just until tender to bite, 10 to 12 minutes. Drain and rinse with warm water.

Step 2

Meanwhile, in an 11- to 12-inch frying pan over medium-high heat, frequently stir oil, onion, mushrooms, garlic, and basil until onion is limp, 6 to 8 minutes.

Step 3

Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stir until melted.

Step 4

Mix in sour cream, artichokes, and crab. Add salt and pepper to taste. Remove from heat.

Step 5

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- to 3 1/2-quart casserole. Cover with foil. If making ahead, chill up to 1 day.

Step 6

Bake, covered, in a 350° oven until hot in center, 20 to 25 minutes (if chilled, 25 to 30 minutes). Uncover and sprinkle with jack cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with green onion.

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