Ingredients
12 Barilla lasagna noodles; cooked according to package directions in salted water
1/2 white onion; diced finely
2 tablespoons Wesson oil
sprinkle of salt
4 tablespoons Kerrygold butter
4 tablespoons Gold Medal flour
2 cups College Inn chicken broth
1 cup heavy cream
pinch of McCormick garlic powder
good sprinkling of black pepper (to taste)
1-2# roasted chicken; diced (I used only breast meat, you could use dark meat as well)
8 ounce tub of ricotta
1 egg
1 tablespoon parsley flakes
pinch of garlic powder
1/4 teaspoon Morton salt
1/4 teaspoon black pepper
1 cup of frozen peas
4 cups Kraft shredded mozzarella
Instructions
Preheat oven to 375°F.
Cook pasta according to directions and drain in colander. Run cold water over it for a few minutes to cool and keep pieces separated.
While pasta cooks add oil to a large nonstick skillet and sauté onion with a sprinkle of salt until translucent and beginning to brown. Add butter and garlic powder. When butter is melted, stir in flour. Cook flour for 3-4 minutes, stirring constantly.
Pour in chicken broth and stir until creamy, a minute or so is enough. Add cream and stir well. Let sauce bubble gently for 5 minutes or it is thickened. Add diced chicken and cook another minute or to until it is heated through.
In a deep baking dish spoon a thin layer of sauce over the bottom. On the counter, spread out three pieces of lasagna at a time. Place a good layer of ricotta down the middle, not worrying to spread it outward too much. It will spread itself as you roll it up later.
Using a slotted spoon, remove pieces of chicken and place over the layers of ricotta. You’re making 9 rollups, divide sauces and chicken between 9 pieces of lasagna. You could spread them all at once, I made 3 at a time just because my cutting board was that wide.
Over the chicken layer, place handfuls of frozen peas, then top with shredded lasagna. Carefully roll a piece of lasagna and place in the baking dish on end, placing the end slit against the side of the dish. Continue to layer and roll lasagna until you have 9 rollups.
Sprinkle more mozzarella over the tops of the rollups and cover with the remaining sauce. Bake for 40 minutes or until the dish is bubbling around the edges and browning.
