Chicken Florentine Lasagna Rolls |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A twist on the standard lasagna dish. Fontina, fresh spinach, roasted chicken, cremini mushrooms and sauteed onions make this a great dish. A creamy bechemel sauce and rolled lasagna rolls make this perfect. I admit this takes a little time but worth it. Now I also take advantage of a grocery store roasted chicken for this or you can roast your own. But I do insist on fresh spinach and herbs, but why not take advantage of a little help ... I also get my mushrooms pre-sliced. Take a little help on some store bought items when you can. The fontina to me just adds lots of flavor, but if you can't find it mozzarella will work just fine. This is worthy of entertaining, but the best part ... make it ahead and just refrigerate. Just put in the oven and bake the night of the party, NO work. Ingredients:
28 lasagna noodles, pre cooked |
2 cups chicken, shredded and chopped fine |
1 (7 ounce) bag baby spinach |
1 1/2 cups cremini mushrooms, chopped fine |
1 medium onion, chopped fine |
1 tablespoon fresh thyme |
1 cup chicken broth |
salt |
pepper |
4 tablespoons flour |
4 tablespoons butter |
2 cups milk |
2 cups heavy cream |
1 pinch nutmeg |
1 (8 ounce) container ricotta cheese |
3 cups fontina, grated (reserve 1 cup for the topping) |
2 cups parmesan cheese (reserve 1/2 for the topping) |
salt |
pepper |
1 tablespoon fresh parsley |
Directions:
1. Noodles - Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
2. Cheese - Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
3. Chicken - To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
4. Bechemel - 4 / 4/ 4/ - my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
5. Make the Lasagna - Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
6. In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
7. Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.
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