In my opinion, this was much easier to put together than a traditional lasagna dish. And the more you can do ahead of time, the quicker it goes. Rolling up the noodles gives you the same layers you would get with a traditional lasagna. But without all the hassle of trying to figure out which layer comes next, it's done for you. Plus, there's no trying to calculate out, how to properly third everything so it comes out just right at the end. We used the leftover roasted chicken from Shiloh Farm TN and it was just as juicy and tender. Also, it paired perfectly with the Creamy Paprika sauce. This will definitely be how we make lasagna from now on. What a great outlet for any leftovers you have in your fridge!! Feel free to experiment and make it your own. Served this, along side a salad with homemade ranch dressing and can't wait to have it leftover, it's going to be even better!!
6 lasagna noodles
2 cups roasted chicken, shredded
5 oz spinach, cooked
1 (big) clove garlic, grated (or use 2 small)
1/2 cup cottage cheese
1/2 cup sour cream
2 green onions, sliced
1/2 cup cheese (Italian mix)
season to taste (3/4 tsp salt & 1/2 tsp white pepper)
1 tsp Sunny Paris seasoning (optional)
Preheat oven to 350F. In a small mixing bowl, mix above ingredients (except noodles), set aside.
Meanwhile prepare your noodles according to package directions but take off about 2 mins of boiling time. This will ensure they don't overcook once you place them in the oven.
Place noodles on a surface and allow them to cool just a bit so you can handle them. As you can see I used a pastry mat, they did stick slightly but came right off.
Meanwhile prepare your sauce (see below).
Spread chicken mixture evenly on the noodles, don't be afraid to use your hands, then roll them up.
Place some of the sauce in the bottom of an 8x8 square baking dish, place roll ups on top of sauce. Top with more sauce (don't worry if you don't use it all, trust me you will find something to pour it over ;) sprinkle with cheese and garnish with parsley.
Place in oven, uncovered and bake for approximately 30 mins or until bubbly.
Creamy Paprika Sauce
4 T butter
4 T flour, lightly
2 cups whole milk, warmed
1 clove garlic, grated
season to taste (1 tsp salt and 1/2 tsp white pepper)
a couple grates of nutmeg
1 tsp paprika
1/2 tsp onion powder
In a saucepan, melt butter. Add flour and stir for about a minute. Then add warmed milk and still to it begins to thicken. It will take several minutes for it to thicken. Remember, you can always add more milk at the end to get desired consistency. Add nutmeg, garlic, paprika, onion powder and finally season with salt & pepper to taste.
Entire dish makes 6 servings