As it can be after any vacation, when I come home, I usually crave a home-cooked meal. Sure, it is so lovely to be able to eat out every night, not have to worry about what I am going to cook for dinner and just relax. After doing this for 9 days straight, I really was craving a home-cooked meal. I think it’s the salt. Why do restaurants have to use so much salt?! I still can’t get enough water, and I’ve been home for 3 days! So anyway, chicken cordon bleu is a guilty pleasure of mine, and is one of my ultimate comfort foods. Lasagna is also a guilty pleasure of mine. The two of them, I just can’t get enough of. In this recipe, I decided to slap the two ideas together, roll them up and create a casserole. The result was just spectacular.
Is everyone ready for the weekend?! I can’t believe the weekend is already here again. Before we know it, September will be here and the leaves will be falling from the trees! Not that I’m complaining.
I love fall.
Not only because my birthday happens to land in September … Woohoo for being a year away from 30!
… not …
… but because fall means fall flavors and fall flavors mean pumpkin and pumpkin means pumpkin beer.
Are you picking up what I’m throwing down? I certainly hope so because it is all so very important!
Anyway, let’s talk about these lasagna roll ups. They are just magic … pure magic.
I love this recipe for the back-to-school weeks that lie ahead. It is doubtful that anyone, even a small child, will dislike this dish. It is so creamy, crunchy and savory: the three necessary components for a great casserole.
It is also a great recipe to make ahead of time and freeze. If you plan on going this route, I find it best to follow the instructions up to the baking step. Make sure you have prepared the casserole in a freezer safe container and seal it very tightly. It will keep in a freezer for 2-3 months. Simply remove from the freezer, thaw and bake until warmed through (about an hour). It’s just perfect for a busy weeknight.
Beer: Cambridge Brewing Co’s The Audacity of Hops
Brewed By: Cambridge Brewing Co
Style: Belgian Double IPA
Alcohol Content: 8.5%
Description: I love it when I get to try beers that I normally wouldn’t be able to because they aren’t distributed in this area. This Belgian double IPA is from the northeast, and like many of the great breweries in that area, we unfortunately can’t get our hands on their beers unless we go there ourselves. Zach brought this beer back from when he was in Boston, and I am so incredibly glad that he did. I think the best way to describe this beer is as a “hoppy fruit bomb.” It is incredibly well-balanced and is a major compliment to these lasagna roll ups. It’s not out of control in hops, yet still hoppy enough, and it’s because of this that I love. It doesn’t take away from the super savory flavors going on in this recipe, and actually helps to balance the dish. It is slightly sweet, which also compliments the recipe. It’s a great Belgian double IPA, and perfectly refreshing in these hot summer months!
Have a great weekend everyone! See you all on Sunday!
30 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cup chicken broth
- 2 tablespoons dijon mustard
- 4 ounces cream cheese
- 3/4 teaspoon smoked paprika
- 9 lasagna sheets
- 6 ounces deli-style ham, sliced into 2 inch strips
- 2 cups swiss cheese, grated (more as needed)
- 2 cups boneless, skinless chicken breast, cooked through and shredded
- 1/4 cup panko bread crumbs
- fresh parsley, chopped
- Preheat your oven to 375 degrees F and grease an 8x8 inch baking dish. Set aside.
- In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk for 1 minute. Whisk in the milk and chicken broth, and continue to whisk for 4-5 minutes or until the sauce begins to thicken. Reduce the heat to medium low. Add the dijon mustard, cream cheese, smoked paprika and salt and pepper to taste. Stir until the cream cheese has melted and the sauce is smooth. Keep warm on the stove, stirring occasionally, until you are ready to use.
- Cook the lasagna to al dente according to the package's instructions, 8-10 minutes. Drain and transfer the sheets to a paper towel-lined plate to soak up any excess water.
- Now assemble your roll ups. Taking each lasagna sheet, spread a couple of tablespoons of the sauce. Top with a thin layer of ham and a couple tablespoons of swiss cheese. Top with a thin layer of chicken. Very gently roll up the lasagna sheets. Place the roll ups, seam side down, into your prepared baking dish. Repeat this step for the remaining 8 pasta sheets.
- Pour the remaining sauce over top of the roll ups and top with 1/4 cup swiss cheese. Sprinkle the panko bread crumbs on top.
- Bake the roll ups for 35-40 minutes or until warmed through and the bread crumbs have just begun to brown on top. You may turn the broil on low, if you find the bread crumbs aren't browning.
- Remove from heat and let stand for 4-5 minutes. Top with parsley and enjoy immediately!