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.

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.

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.

Fill and roll the noodles

• Pipe the ricotta filling along each noodle.
• Add shredded chicken on top, then roll each noodle up.

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.

Bake until bubbly and golden

• Bake at 180 °C (350 °F) until hot, bubbly and golden on top.