30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Parm Lasagna Rolls
A luxurious take on Chicken Parm Lasagna Rolls, featuring prosciutto, truffle oil, and artisanal cheeses.
Total Time
120
Yield
6
Calories
750 cal
Difficulty
Hard
Cuisine
Italian
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What You'll Need
Equipment:
Sous vide machine, Large skillet, Saucepan, 9x13 inch baking dish, Mixing bowl •
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Instructions
Preheat oven to 375°F (190°C).
Cook lasagna sheets according to package directions. Drain and set aside.
Season Chicken with Italian seasoning, garlic powder, salt, and pepper. Cook sous vide at 145°F (63°C) for 1 hour, then sear in a skillet over medium-high heat until golden brown. Let cool and slice into strips.
Prepare Sauce: Heat Olive oil in a saucepan over medium heat. Add Garlic and cook for 1 minute. Deglaze with Barolo wine, scraping up any browned bits. Stir in Tomato paste, San Marzano crushed tomatoes, Oregano, and Red pepper flakes. Simmer for 30 minutes.
Prepare Filling: In a bowl, combine Ricotta cheese, Parmigiano-Reggiano, Pecorino Romano, Egg, Basil, Parsley, salt, and pepper.
Assemble: Spread a thin layer of Sauce on each lasagna sheet. Top with Chicken strips, Filling, and a slice of Prosciutto. Roll up tightly.
Place rolls seam-side down in a baking dish. Cover with remaining Sauce and Buffalo mozzarella.
Bake for 25-30 minutes, or until bubbly and golden brown. Drizzle with Truffle oil before serving.
