Making lasagna can be quite the hassle – cooking sauce, making layers, shredding cheese, etc. We’ve created a simpler, more approachable twist on this classic dish, giving it a whole new flavour profile while we were at it. In this recipe chicken and bacon are rolled with creamy ricotta in lasagna noodles and baked in a casserole dish with smooth béchamel sauce and parmesan cheese. This meal is casual enough to make for a week night dinner yet elegant enough to be elevated for the entertaining table.
Bring a large pot of salted water to a boil.
In a medium saucepan, heat butter and flour over medium-high, stirring with a wooden spoon until a paste forms. Switch to a whisk and slowly add milk, then salt, until combined. Whisking constantly, continue to cook until mixture comes to a boil, about 6 minutes. Decrease heat to low and cook until mixture thickens, about 10 minutes, whisking often. Remove from heat. Reserve.
Add lasagna noodles to boiling water and cook until al dente or to package directions. Strain and cool flat on an oiled surface until you can comfortably handle them.
Divide ricotta over noodles and spread evenly across the surface. Over ricotta, divide chicken and bacon. Starting from the short end, roll up noodles into tight spirals.
Pour half of béchamel sauce in the bottom of a large baking dish. Arrange rolls, fluted sides up in the baking dish. Pour remaining sauce over rolls and top with parmesan cheese and pepper, to taste. Bake until cheese is melted and sauce is beginning to brown, about 20 minutes. Garnish with parsley and additional pepper. Serve.