| Servings | serves |
Ingredients
- 4 Chicken Breast Fillet cooked and shredded
- 5 Lasagna Sheets
- 250 grams Cream Cheese
- 2 tablespoons Parsley chopped
- Salt and Pepper to taste
- 4 cloves Garlic Cloves crushed
- Pinch Nutmeg optional
- 2 handfuls Cheddar Cheese grated
- 300 ml White Sauce
- 200 grams Parmesan Cheese grated
- 75 grams Panko Breadcrumbs
Ingredients
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Instructions
- Soak the lasagna sheets until soft.
- In a large mixing bowl, stir together the shredded chicken, cream cheese, parsley, seasoning, nutmeg, garlic and cheddar cheese.
- Slice the lasagna sheets in half lengthways, leaving you with 10 long strips of pasta.
- Place a heaped spoonful of the chicken mixture at the end of each pasta strip then roll up tightly.
- Spread a little white sauce into a baking dish then line up the pasta roll ups.
- Top the pasta rolls with the rest of the white sauce, the parmesan and the breadcrumbs.
- Cover with foil then bake for 20 minutes until the cheese is melted and the crumbs are golden brown.
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