King Crab Lasagne Rolls

King Crab Lasagne Rolls

What you need:

  • 1 Package (8 oz.) dried lasagne
  • 2 Tsp. olive oil
  • 1 Onion (chopped)
  • ¼ Pound mushrooms (sliced)
  • 1 Clove garlic (minced)
  • 1 Tsp. dried basil
  • ½ Cup fat-skimmed chicken broth
  • 1 ½ Tsp. cornstarch
  • 1 Package (8 oz.) cream cheese
  • ½ Cup sour cream
  • 1 Can (14 oz.) artichoke hearts (drained & chopped)
  • ¾ Pound shelled cooked King Crab
  • 2/3 cup jack cheese (shredded)
  • 2 Tbsp. thinly sliced green onion
  • Salt & Pepper


  1. 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.
  2. 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.
  3. Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stir until melted.
  4. Mix in sour cream, artichokes, and crab. Add salt and pepper to taste. Remove from heat.
  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 3-3 1/2 quart casserole. Cover with foil.
  6. 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.

Serving size: 4-5

This is a quick and easy recipe that always seems to be a hit at any occasion. If you really want to add a kick to it, I would recommend ordering fresh, imported King Crab meat online.

Prep Time


Cook Time

20-25 mins