This recipe is a spin on one I saw in the March edition of Clean Eating Magazine. The original recipe used Tilapia, but I tweaked it to use some of the fresh crab Chris caught yesterday.
1/2 cup cream cheese
1/2 cup milk
1/2 tsp dill
1/2 tsp salt
Whisk this together over medium heat until smooth, add in 1/2 cup grated cheese
Remove 1/2 cup of this mixture and set aside.
Add 1/4 cup grated carrot and 1 cup of crab meat to the remaining cheese mixture
Lay cooked lasagna noodles onto a flat surface and place a heaping spoonful on each one.
Roll up the noodles (not too tight or the filling will spill out) and tie each bundle with a blanched green onion.
Spoon the reserved sauce mixture over each bundle and top with grated cheese.
Bake at 325 for 25 minutes (or until cheese begins to brown).
These little bundles are elegant, delicious and very filling.