Lasagna Rollups Ol
This dish was created for rsc winter 2005 and is a prime example of a confusing recipe. it is being updated to decrease the amount of servings as well as hopefully making the recipe more understandable. have the best of two worlds--italian and mexican. this dish combines the italian pasta that is so loved along with the flavor of mexican green chile chicken enchiladas.
Steps
Place the dried mushrooms in a small dish and cover with hot water.
Allow to soak while preparing remaining ingredients.
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.
Remove chicken from broth , strain cooking liquid reserving broth and discarding the vegetables.
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.
Drain mushrooms , in food processor , add drained mushrooms and cooked chicken , pulse several times until chopped and blended.
Set aside.
For the cheese filling mix the ricotta cheese , beaten egg , chopped parsley , and coriander together.
Set aside.
In blender jar , combine 1 1 / 2 cups chicken broth , powdered milk and chilies , blend well.
In saucepan .
Ingredients
lasagna noodles, monterey jack pepper cheese, dried shiitake mushroom, white onion, carrot, garlic cloves, olive oil, boneless skinless chicken breast, water, fresh parsley, ground coriander, egg, ricotta cheese, chicken broth, green chilies, all-purpose flour, unsalted butter, powdered milk