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.