Bean and Chicken Lasagna Rolls
March 30, 2007
Home and Gardens sent me the original recipe, sans beans, in a bonus booklet. The lasagna rolls or rosettes make nice individual servings and are simple to make. This casserole may be assembled as traditional lasagna; follow the instructions in step 8.
I like the homemade cheese and wine sauce but a store-bought cheese sauce and two cans of mushrooms can be substituted. Be sure read through the recipe first. Then cook the noodles (4 or 6 of them). Add sautéed onions, mushrooms, then cook the chicken and add the tarragon. Last, add the drained and rinsed beans and cheese sauce.
Stir constantly as you heat the mixture just to a simmer. Be sure to use a heavy pan, even a Dutch oven if you dont have a large skillet, and stir it to keep the cheese from burning.
Taste the mixture to see if it needs a little more of something else wine, garlic, another herb or spice your own touch. Spoon the mixture into the noodle rings or layer it and slip the dish into the oven. You can probably cut the preparation time in half by using store-bought ingredients; from 30-45 minutes to about 15 or 20.
Presto, a lovely gourmet supper with even more vegetables, fiber and flavor than the original! Lasagna rolls also reheat and freeze quite nicely. This recipe can also be doubled and put in a 9 x 13 pan. Allow additional oven time (45 minutes- 1 hour) to heat it all the way through. This recipe can be prepared a day or two ahead, refrigerated and heated before the meal, although since the casserole will be cold, the heating time will need to be increased by 15 to 30 minutes.
Bean and Chicken Lasagna Rolls
1 T. canola oil
1 8-ounce package fresh mushrooms
1 small onion
1 pound (2) skinless, boneless chicken breast halves
1/3 cup white wine
½ teaspoon tarragon, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
4 lasagna noodles
1 4-ounce pkg. light cream cheese, cut up
¼ cup fat-free dairy sour cream
1 Tablespoon all-purpose flour
¼ cup half and half or milk
½ cup chopped or shredded Muenster cheese (2 ounces)
½ cup chopped or shredded parmesan cheese (2 ounces)
1 15.5-ounce can northern, navy or cannellini beans
Fresh parsley for garnish, optional
1. Preheat oven to 350°F. Grease 1 ½ or 2 quart baking dish. Cook lasagna noodles according to package directions while you proceed.
2. Heat canola oil in a large skillet. Slice the mushrooms and chop onion. Add vegetables to the skillet and cook until tender.
3. Cut chicken into bite-size pieces. Add chicken, wine, tarragon, salt and pepper to skillet. Simmer until chicken is just tender, approximately 10 minutes. Drain and rinse beans. Add to skillet and stir. Remove from heat.
4. Rinse noodles with cold water and cut each in half lengthwise. Curl each noodle into a ring around your hand, leaving a 2 3 inch opening in the center. Place noodle rings, cut side down, in the baking dish. Using a slotted spoon, fill the center of the rings with the chicken mixture. Reserve liquid in skillet for sauce.
5. Add the cream cheese to the reserved liquid and stir while it melts. In a small bowl, combine sour cream and flour, then add half and half or milk, mix thoroughly. Add sour cream and cheeses to hot liquid in skillet. Cook and stir over medium heat until mixture is thick. Simmer 1 minute to cook the flour.
6. Use a large spoon to pour cheese mixture over filled rings. Bake uncovered to brown or cover with aluminum foil to avoid browning.
7. Bake, 25 30 minutes, until heated through. Optional; garnish with parsley. Serve with tomatoes, green salad and bread.
8. To assemble this casserole as a layered lasagna: line greased pan with 2 noodles, put half the bean/chicken and liquid mixture on top, cover with two more noodles; pour the rest of the bean mixture over the noodles. If you want lasagna noodles on top, cook six noodles (step 1) instead of four and use two to top the casserole. Proceed with step 7.
School Nutrition Serving: F/V/J 0.500 cup
Analysis by ND Dept. of Public Instruction - CNFD