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Cowboy Butter Chicken Lasagna Rolls
1 hServes 6Nutri-Score D€€
D
1 h
1 hCowboy Butter Chicken Lasagna Rolls
what you need
Ingredients
butter (for the sauce)Dairy30 g
cowboy butter seasoning (to taste, divided between sauce and filling)Spices2 pieces
heavy creamDairy480 ml
Dijon mustardPantry10 g
Parmesan (grated)Dairy40 g
mozzarella (shredded, divided between sauce and topping)Dairy300 g- ricottaDairy250 g
- Boursin cheese (one container)Dairy150 g
eggDairy1 piece
lasagna noodles (boiled)Grains12 pieces
cooked chicken (shredded)Meat400 g
per serving
Nutrition
468kcal
- Carbs
- 22 g
- Proteins
- 24 g
- Fat
- 32 g
what you’ll use
Tools
Saucepan
Whisk
Mixing bowl
Stockpot
Baking dish
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Fill and roll the noodles
- Pipe the ricotta filling along each noodle.
- Add shredded chicken on top, then roll each noodle up.
- Step 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.
- Step 6
Bake until bubbly and golden
- Bake at 180 °C (350 °F) until hot, bubbly and golden on top.
most cooked first