DIRECTIONS
1. Bring a large pot of salted water to a boil.
2. In a medium saucepan, heat butter and flour over medium-high, stirring
with a wooden spoon until a paste forms. Switch to a whisk and slowly add milk,
then salt, until combined. Whisking constantly, continue to cook until mixture
comes to a boil, about 6 minutes. Decrease heat to low and cook until mixture
thickens, about 10 minutes, whisking often. Remove from heat. Reserve.
3. Add lasagna noodles to boiling water and cook until al dente or to
package directions. Strain and cool flat on an oiled surface until you can
comfortably handle them.
4. Divide ricotta over noodles and spread evenly across the surface. Over
ricotta, divide chicken and bacon. Starting from the short end, roll up noodles
into tight spirals.
5. Pour half of béchamel sauce in the bottom of a large baking dish.
Arrange rolls, fluted sides up in the baking dish. Pour remaining sauce over
rolls and top with parmesan cheese and pepper, to taste. Bake until cheese is
melted and sauce is beginning to brown, about 20 minutes. Garnish with parsley
and additional pepper. Serve.
source : www.foodnetwork.ca
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