December 23, 2010



Buffalo Chicken Lasagna Roll-ups


For the Béchamel Sauce:

2 tablespoons butter
2 tablespoons flour
2 cups milk
¼ to ½ cup hot sauce (depends on how hot you want the sauce, you can use more or less.

Melt the butter in a saucepan, add the flour and cook for a minute, add the milk stirring constantly until thickened, add the hot sauce and set aside.

For the Chicken:

5 – 6 chicken cutlets, cooked in a pan using cooking spray.  Shred or dice the chicken.

½ cup hot sauce – use more or less here again, depending on how hot you want the chicken.

½ cup ranch dressing

Once the chicken is shredded or cubed, add the hot sauce and the ranch dressing and mix, set aside.

You will need about 12 – 15 lasagna noodles, cooked according to the package directions.  Drain and place on slightly oiled cookie sheets so that they don’t stick.

1      16 ounce container ricotta cheese
1     jar of marinara sauce
1     pkg. shredded mozzarella or monterey jack cheese


13 x 9 x 2 baking dish with a layer of the béchamel sauce covering the bottom.

Place a lasagna noodle on a board and spread with ricotta cheese the whole length of the noodle.  Place some of the chicken mixture on top of the cheese and roll up and place in a 13x9x2 baking dish seam side down.

Repeat with remaining noodles, cheese and chicken mixture.

Cover each roll up with marinara sauce and any remaining béchamel sauce if you have any left.  Top with shredded cheese, cover with foil and bake in a 350 degree oven until warmed through.  About 20 minutes but be sure to check them.


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