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
¼ 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.
This article appears in Guide to the Holidays 2013.