CRAB LASAGNA |ROLLS

l 8 oz. pkg. dried lasagna
2 tsp. olive oil
l 8 oz. peeled and chopped onion
l/4 lb. sliced mushrooms
l clove minced garlic
l tsp. dfried basil
l/2 cup skimmed chicken broth
l-l/2 tsp. cornstarch
l pkg. 8 oz. cream cheese cut into chunks
l/2 cup sour cream
l can (l4 oz.) artichoke hearts, draiend and chopped
3/4 lb. shelled cooked crab meat
salt and pepper
2/3 cup shredded jack cheese
2 tbsps. thinly sliced green onion
Bring water to boil. Add lasagna and cook just until tender to bite, l0 to l2 mins. Drain and rinse with warm water. In l2″ fry pan over med-high heat stir oil, onion, muhsrooms garlic and basil until onion is limp, 56 to 8 mins. Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stir until melted. Mix in sour cream, artichokes and crab. Add s&p. Remove from heat. Lay noodles flat. Divide all the crab mixture equally among noodles and spread the length of each strip. Roll noodles from a harrow end around filling. Set seam down in a single layer in shallow 3-3-l/2 qt. casserole. Cover with foil. If making ahead chill up to l day. Bake covered in 350 oven until hot in center, 20-25 mins. (if chilled 25=30 mins. Uncover and sprinkle with jack cheese. Return to oven until cheese melts about 5 mins. Sprinkle with green onions. Prodigy