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RECIPES
Grilled Chicken Lasagna With Roasted Garlic Cream Sauce
Serves 8
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Courtesy of Hautly Cheese
November 2013

Grilled Chicken Lasagna With Roasted Garlic Cream Sauce

INGREDIENTS

For the lasagna:
15 oz. Hautly ricotta cheese
5 oz. minced shallots
5 oz. pureed sun-dried tomatoes (bloomed)
8 lasagna noodles, cooked al dente
4 boneless, skinless chicken breasts, grilled and cut in 2-inch strips
Ό cup chicken stock
Kosher salt and freshly ground black pepper to taste
Roasted Garlic Cream Sauce (Recipe follows.)

For the roasted garlic cream sauce:
12 cloves garlic, roasted and pureed*
1 cup white wine
1 cup chicken stock
1½ cups cream
2 oz. butter
2 oz. flour
Kosher salt and freshly ground black pepper to taste
Juice of ½ lemon

PREPARATION

To prepare lasagna:
• Preheat oven to 350 degrees.
• In a medium bowl, mix together the ricotta, shallots and sun-dried tomatoes. The spread should be well incorporated.
• Place cooked lasagna noodles on work surface. Use a spatula to spread an even layer of the ricotta mixture on each lasagna noodle. Place a few grilled chicken strips on top of the mixture, leaving a little space between. Season to taste with salt and pepper.
• Starting at one end, carefully roll up lasagna noodles up to look like a pinwheel. Place the rolls in casserole dish. Add chicken stock and cover dish.
• Bake 15 to 20 minutes. Drizzle with garlic cream sauce.

For the garlic cream sauce:
• In a medium saucepan, combine roasted garlic puree and white wine over medium heat. cook until reduced by half.
• Meanwhile create a roux by combining combine the butter and flour in a small pot over low heat. Whisk to create a paste.
• Add the cream to the garlic and wine mixture and bring to a simmer. Stir in the roux and season with salt and pepper to taste. Simmer, stirring constantly, until thickened. Add the lemon juice and serve.

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-degree oven for 45 minutes. Cool slightly, then squeeze cloves to remove garlic from peel. Place garlic in mini food processor and pulse until pureed.

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