½teaspoonof pepperfreshly-cracked, or ground, or more to taste
½tablespoonof hot paprika
½teaspoonof cumin powder
½tablespoonof brown sugar
Lasagna
8lasagna sheets
1 ½cupsof shredded mozzarella cheese
2tablespoonsof minced fresh Italian parsley(flat leaves)
Instructions
Step 1
First, we're going to make the sauce: Heat the butter over low heat in a skillet. Add the flour and stir well until the flour and butter are completely mixed.Pour the milk slowly, while you stir the flour mix to prevent lumps. Once it is well mixed, boil on low heat until the mix thickens to the same consistency as drinkable yogurt.
Step 2
Season the sauce with salt and pepper to taste. Remove from heat and stir until it cools down to room temperature.Mix the sauce with 1 cup of parmesan and set the sauce and remaining parmesan to the side for later.
Step 3
We now continue by making the filling: Heat the oil over very low heat. Add the onions and cover with a tight lid. Cook on low heat until the onions become transparent. Add the shredded chicken, and increase the heat to low, stirring frequently until the chicken heats up.Add the marinara sauce and cook on low until warm. Season with salt and pepper to taste. Stir in paprika, cumin and sugar. Remove it from the heat and let it cool to room temperature.
Step 4
We now proceed to making the rolls: Preheat the oven to 400 ºF [200 ºC]. Boil the lasagna according to package directions.
Step 5
Spread half of the white sauce in a baking dish. Spread ⅛ of the meat evenly over each lasagna sheet and roll it up. Place the lasagna rolls in the dish with the seam facing down.Cover the rolls with the remaining white sauce, followed by mozzarella cheese. Cover the dish tightly with foil.
Step 6
Bake until the sauce starts to bubble (around 20 minutes). Remove from the oven, sprinkle with the remaining parmesan and the chopped parsley and serve.
Cook's notes
Each brand of lasagna has a different cooking time, read the instructions in the package for the ones you will use.