Ingredients Jump to Instructions ↓

  1. 8 Packaged dried lasagna noodles

  2. 1 Beaten egg

  3. 2 cups Ricotta cheese or cream-style cottage cheese; drained

  4. 2 3/4 cup Chopped cooked chicken; (8 ounces)

  5. 2 3/4 teaspoon Snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil; crushed

  6. 2 tablespoons Margarine or butter

  7. 2 tablespoons All-purpose flour

  8. teaspoon Dry mustard

  9. teaspoon Salt

  10. teaspoon Pepper 11/4 cups milk

  11. 2 3/4 cup Shredded process Swiss cheese; (6 ounces)

  12. Paprika or snipped parsley;

  13. Fresh tarragon sprigs;

Instructions Jump to Ingredients ↑

  1. Cook lasagna noodles according to the directions. Drain noodles; rinse with cold water. Drain again.

  2. For filling, in a medium mixing bowl stir together egg, ricotta or cottage cheese, chicken, and 1¼ teaspoons tarragon or basil.

  3. To assemble bundles, spread about ¼ cup of the filling over each lasagna noodle. Roll up noodles, starring from a short end. Place bundles, seam-side down, in a 2-quart rectangular baking dish; set aside.

  4. For sauce, in a medium saucepan melt the margarine or butter. Stir in flour, mustard, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly Gradually add cheese, stirring till melted after each addition. Pour sauce over lasagna bundles. Cover dish with foil.

  5. Bake in a 375 degree oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving. Transfer bundles to individual plates.

  6. Stir sauce in baking dish. Spoon some of the sauce over each bundle and, if desired, sprinkle with paprika or parsley. If desired, garnish with fresh tarragon sprigs. Makes 8 main-dish servings.

  7. Recipe by: Better Homes and Gardens Cooking for Today - Pasta Posted to TNT Recipes Digest by "Lynn Ratcliffe" on Apr 4, 1998


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