Crab Lasagna Rolls Recipe – Sunset Magazine

Ingredients

• 1 package (8 oz.) dried lasagna
• 2 teaspoons olive oil
• 1 onion (8 oz.), peeled and chopped
• 1/4 pound sliced mushrooms
• 1 clove garlic, pressed or minced
• 1 teaspoon dried basil
• 1/2 cup fat-skimmed chicken broth
• 1 1/2 teaspoons cornstarch
• 1 package (8 oz.) neufchâtel (light cream ) cheese, cut into chunks
• 1/2 cup reduced-fat sour cream
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 3/4 pound shelled cooked crab
• Salt and pepper
• 2/3 cup shredded jack cheese
• 2 tablespoons thinly sliced green onion