| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Swiss |
Poultry, To be poste |
8 |
Servings |
INGREDIENTS
| 8 |
|
Packaged dried lasagna noodles |
| 1 |
|
Beaten egg |
| 2 |
c |
Ricotta cheese or cream-style cottage cheese; drained |
| 2 3/4 |
c |
Chopped cooked chicken; (8 ounces) |
| 2 3/4 |
ts |
Snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil; crushed |
| 2 |
tb |
Margarine or butter |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper 11/4 cups milk |
| 2 3/4 |
c |
Shredded process Swiss cheese; (6 ounces) |
|
|
Paprika or snipped parsley; (optional) |
|
|
Fresh tarragon sprigs; (optional) |
INSTRUCTIONS
Cook lasagna noodles according to the directions. Drain noodles; rinse with
cold water. Drain again.
For filling, in a medium mixing bowl stir together egg, ricotta or cottage
cheese, chicken, and 1 1/4 teaspoons tarragon or basil.
To assemble bundles, spread about 1/4 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.
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.
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.
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.
Recipe by: Better Homes and Gardens Cooking for Today - Pasta
Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Apr 4,
1998
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