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Cowboy Butter Chicken Lasagna Rolls
1 Std.Für 6Nutri-Score D€€
D
1 Std.
1 Std.Cowboy Butter Chicken Lasagna Rolls
was Sie brauchen
Zutaten
butter (for the sauce)Milchprodukte30 g
cowboy butter seasoning (to taste, divided between sauce and filling)Gewürze2 Stücke
heavy creamMilchprodukte480 ml
Dijon mustardVorräte10 g
Parmesan (grated)Milchprodukte40 g
mozzarella (shredded, divided between sauce and topping)Milchprodukte300 g- ricottaMilchprodukte250 g
- Boursin cheese (one container)Milchprodukte150 g
eggMilchprodukte1 Stück
lasagna noodles (boiled)Getreide12 Stücke
cooked chicken (shredded)Fleisch400 g
pro Portion
Nährwerte
468kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 24 g
- Fett
- 32 g
was Sie verwenden
Utensilien
Stielkasserolle
Schneebesen
Rührschüssel
Kochtopf
Auflaufform
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the cowboy butter cream sauce
- Melt the butter in a saucepan over medium heat.
- Add the cowboy butter seasoning, heavy cream and Dijon mustard, then whisk together.
- Stir in the Parmesan and part of the mozzarella and simmer on low until creamy.
- Schritt 2
Prepare the ricotta filling
- Mix the ricotta, Boursin cheese, egg and more cowboy butter seasoning in a bowl.
- Transfer the filling to a zip-top bag and snip off a corner for piping.
- Schritt 3
Boil the lasagna noodles
- Cook the lasagna noodles in salted boiling water until al dente.
- Drain and lay them out flat on a clean surface.
- Schritt 4
Fill and roll the noodles
- Pipe the ricotta filling along each noodle.
- Add shredded chicken on top, then roll each noodle up.
- Schritt 5
Assemble the dish
- Spread some of the sauce over the bottom of a baking dish.
- Arrange the rolls in the dish, then top with the remaining sauce and mozzarella.
- Schritt 6
Bake until bubbly and golden
- Bake at 180 °C (350 °F) until hot, bubbly and golden on top.
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