Christina Christofi
November 22, 2024
Lasagna Rolls with Chicken à la Crème!
Prep Time
30
mins
Cook Time
50
mins
Serves
4
Ingredients
For the Chicken Filling:
- 2 medium chicken breast fillets, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 200g. mushrooms, sliced
- 100g. bell peppers, chopped (any colors)
- Salt and pepper, to taste
- 5 tbsp of the white sauce (see below)
For the White Sauce:
- 400 ml Charalambides Christis Fresh Milk Full Fat
- 400 ml Charalambides Christis Dairy Cream 35% fat
- 25g cornflour
- Salt and pepper
For Assembly:
- 8 sheets of lasagna, fresh or dry (see note for dry lasagna preparation)
- Chicken filling
- White sauce
- 100gCharalambides Christis Mozzarella Grated Cheese
Instructions
- Make the White Sauce:
In a saucepan, combine milk, cream, salt, and pepper. Bring to a boil. In a separate bowl, dissolve cornflour in a small amount of cold water to avoid lumps, then add it to the pot. Whisk for 2–3 minutes until the sauce thickens. Remove from heat and set aside. - Prepare the Chicken Filling:
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until softened. Add the diced chicken, mushrooms, and peppers. Increase the heat and cook until the chicken is fully cooked. Stir in 5 tablespoons of the prepared white sauce, season with salt and pepper, and let the filling cool. - Assemble the Rolls:
Cut each lasagna sheet lengthwise in half. If using dry lasagna, boil it first, cool, and then cut horizontally. Spread 2 tablespoons of the filling on each lasagna sheet, then roll up each sheet. Arrange the rolls upright, side by side, in an oiled round baking pan. Pour the remaining white sauce over the rolls and sprinkle with grated mozzarella. - Bake:
Preheat the oven to 180°C. Bake for 35–40 minutes, or until the rolls are golden brown.
