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Cowboy Butter Chicken Lasagna Rolls
1 uVoor 6Nutri-Score D€€
D
1 u
1 uCowboy Butter Chicken Lasagna Rolls
wat je nodig hebt
Ingrediënten
butter (for the sauce)Zuivel30 g
cowboy butter seasoning (to taste, divided between sauce and filling)Kruiden en specerijen2 stukken
heavy creamZuivel480 ml
Dijon mustardVoorraadkast10 g
Parmesan (grated)Zuivel40 g
mozzarella (shredded, divided between sauce and topping)Zuivel300 g- ricottaZuivel250 g
- Boursin cheese (one container)Zuivel150 g
eggZuivel1 stuk
lasagna noodles (boiled)Granen12 stukken
cooked chicken (shredded)Vlees400 g
per portie
Voedingswaarden
468kcal
- Koolhydraten
- 22 g
- Eiwitten
- 24 g
- Vetten
- 32 g
wat je gebruikt
Keukengerei
Steelpan
Garde
Mengkom
Soeppan
Ovenschaal
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Fill and roll the noodles
- Pipe the ricotta filling along each noodle.
- Add shredded chicken on top, then roll each noodle up.
- Stap 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.
- Stap 6
Bake until bubbly and golden
- Bake at 180 °C (350 °F) until hot, bubbly and golden on top.
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