Chicken Lasagna Rolls or Traditional [oven and/or microwave]

Chicken Lasagna Rolls or Traditional [oven and/or microwave]

Servings: 4 to 6

12 lasagna pasta noodles
3 tablespoons [45 g] butter
1 onion, chopped
1 clove garlic, chopped
2 cups [500 mL] cleaned fresh mushroom slices
6 tablespoons [52.5 g] flour
1 3/4 cups [440 mL] milk
1 cube chicken broth concentrate
14 ounces [400 g] cooked Italian-style chicken white strips
3/4 cup [175 g] grated Parmesan cheese



Preheat oven to 375° [190°C].
Boil pasta noodles in salted boilin water until 'al dente'.
Drain then leave to dry one besides the other onto a clean towel.
Into a bowl, microwave butter on 'HIGH' for 1 minute.
Mix in chopped onion and garlic along with mushroom slices.
Microwave on 'HIGH' for 2 minutes.
Stir in flour, milk and chicken broth concentrate cube.
Microwave on 'HIGH' for 4 minutes.
Mix in cooked chicken strips; microwave on 'HIGH' for 3 minutes.
For lasagna rolls, lay pasta noodles onto a working surface.
Remove chicken stirps and mushroom slices from mixture; evenly arrange all along each noodle.
Roll noodles as you would a cake roll; arrange rolls side-by-side, one of curled ends up, into a rectangular baking dish.
Pour sauce all over lasagna rolls; evenly sprinkle with grated cheese.
Bake into preheated oven for 20 minutes, or microwave on 'HIGH' for 1 to 2 minutes then broil under preheated oven broiler for 2 minutes, until golden, if desired.
For a traditional lasagna, lay 4 pasta noodles side-by-side over the bottom of a rectangular baking dish.
Cover with 1/4th of chicken strips mixture.
Repeat layers ending with the chicken strips mixture.
Evenly sprinkle all over with grated cheese.
Bake into preheated oven for 20 minutes.