Plat
Cowboy Butter Chicken Lasagna Rolls
1 hPour 6Nutri-Score D€€
D
1 h
1 hCowboy Butter Chicken Lasagna Rolls
ce qu’il vous faut
Ingrédients
butter (for the sauce)Produits laitiers30 g
cowboy butter seasoning (to taste, divided between sauce and filling)Épices2 morceaux
heavy creamProduits laitiers480 ml
Dijon mustardÉpicerie10 g
Parmesan (grated)Produits laitiers40 g
mozzarella (shredded, divided between sauce and topping)Produits laitiers300 g- ricottaProduits laitiers250 g
- Boursin cheese (one container)Produits laitiers150 g
eggProduits laitiers1 morceau
lasagna noodles (boiled)Céréales12 morceaux
cooked chicken (shredded)Viandes400 g
par portion
Nutrition
468kcal
- Glucides
- 22 g
- Protéines
- 24 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Casserole
Fouet
Saladier
Marmite
Plat allant au four
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Fill and roll the noodles
- Pipe the ricotta filling along each noodle.
- Add shredded chicken on top, then roll each noodle up.
- Étape 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.
- Étape 6
Bake until bubbly and golden
- Bake at 180 °C (350 °F) until hot, bubbly and golden on top.
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