Grilled Chicken Lasagna with Roasted Garlic
15 oz Hautly Ricotta
5 oz minced shallots
5 oz pureed sun-dried tomatoes (bloomed)
8 lasagna noodles, cooked according to package
direction until al dente
4 boneless, skinless chicken breasts, grilled and cut into 2-inch strips
¼ cup chicken
salt and pepper to taste
Preheat oven to 350°F. In a medium bowl, mix together Hautly Ricotta, shallots and
sun-dried tomatoes. The spread should be well incorporated. Place cooked lasagna noodles on work surface. With spatula,
spread an even layer of the ricotta mixture on each lasagna noodle. Place grilled chicken strips on top of the mixture,
leaving a little space in between. Season with salt and pepper. Carefully roll up lasagna noodles. (Will look like a pin-
wheel.) Place rolls in casserole dish. Add chicken stock and cover dish. Bake in 350°F oven for 15 to 20 minutes. Serve
with Roasted Garlic Cream Sauce.
ROASTED GARLIC CREAM SAUCE
12 cloves garlic, roasted and pureed*
1 cup white wine
cup chicken stock
1 ½ cups cream
4 to 5 oz roux (equal parts butter and flour)
juice of ½ lemon
medium saucepan over medium heat. Add roasted garlic puree and immediately add white wine; cook until reduced by one-half.
Add cream and bring to a simmer. Stir in roux and season with salt and pepper to taste. Simmer stirring constantly until
thickened. Add lemon juice and serve.
- Tip : To roast garlic, place garlic cloves on a sheet of aluminum foil.
Drizzle about 2 tablespoons olive oil over garlic. Pull up edges of foil and seal to make packet. Place packet on rack in
350°F oven and roast for 45 minutes. Cool slightly, then squeeze cloves to remove garlic from peel. Place garlic in mini
food processor and process until pureed.