Lasagna Rollups Olé

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 lasagna noodles, cooked as per package directions
• 8 ounces monterey jack pepper cheese, grated, divided
• 1/3 cup dried shiitake mushroom, rinsed
• 1 medium white onion, chopped
• 1 medium carrot, chopped
• 2 garlic cloves, minced
• olive oil
• 1 boneless skinless chicken breast
• 2 cups water
• 1/8 cup fresh parsley, chopped
• 1/4 teaspoon ground coriander
• 1 egg, lightly beaten
• 1 cup ricotta cheese
• 1 1/2 cups chicken broth (cooking liquid for the chicken)
• 4 long green chilies, roasted, peeled and chopped
• 1 -2 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 1/3 cup powdered milk

Recipe

• 1 place the dried mushrooms in a small dish and cover with hot water; allow to soak while preparing remaining ingredients.
• 2 in a medium saucepan, cook the onions, garlic and carrot in a small amount of olive oil until done; about 5 minutes; add the chicken breast and 2 cups of water, cover and cook 15 to 20 minutes or until chicken is cooked and tender.
• 3 remove chicken from broth, strain cooking liquid reserving broth and discarding the vegetables.
• 4 while chicken is cooking, prepare the lasagna noodles as per package directions; drain noodles, rinse under cool water and lay them side by side on paper towels to drain.
• 5 drain mushrooms, in food processor, add drained mushrooms and cooked chicken, pulse several times until chopped and blended; set aside.
• 6 for the cheese filling mix the ricotta cheese, beaten egg, chopped parsley, and coriander together; set aside.
• 7 in blender jar, combine 1 1/2 cups chicken broth, powdered milk and chilies, blend well.
• 8 in saucepan, melt the butter, add flour, and cook until light golden color; whisk in the chicken broth/chili mixture and cook stirring frequently until mixture thickens, stir in 1/3 of the grated cheese and stir until melted; remove sauce from heat; season with salt and pepper to taste.
• 9 preheat oven to 375 degrees while assembling the lasagna rolls.
• 10 spray a casserole dish with non-stick cooking spray and ladle in a small amount of the green chili sauce.
• 11 to assemble the lasagna rolls, evenly spread the noodles with the cheese mixture, sprinkle with chicken/mushroom mixture and then grated cheese; reserving approximately 2 oz of the cheese for topping. roll up jelly roll fashion and place seam side down on top of sauce in casserole.
• 12 cover with foil and bake in preheated oven for 30 minutes; remove foil and sprinkle with additional 2 oz of jack cheese, return to oven for an additional 10 to 15 minutes.
• 13 serve rolls on individual plates--olé!