-
1
Fill a large saucepan 2/3 full with salted water and a bit of oil and bring to boil.
-
2
Add one noodle,wait 2 minutes,add another.Cook only a few at a time for 6-7 minutes each.
-
3
Remove cooked noodles and rinse in cold water after each one comes out-allow to drain.
-
4
Wash and slice mushrooms and slice chicken into thin strips.
-
5
Melt 1/2 of the butter in a small skillet and sautee mushrooms and chicken.
-
6
(At this point,since I cheat,I add my already cooked chicken right before the mushrooms are finished.
-
7
).
-
8
In a small saucepan,melt the rest of the butter and stir in flour and cook for one minute.
-
9
Remove the pan from the heat and add the milk gradually,stirring well and returning the pan to the heat between additions,to thicken sauce.
-
10
Beat the sauce well and cook for 3 minutes.
-
11
Pour the sauce into the skillet with the chicken mixture and add 1/2 of the cheese.
-
12
Mix well.
-
13
Season to taste.
-
14
Lay the lasagne noodles flat on a board and divide chicken mixture equally between them.
-
15
Spread chicken mixture evenly over each noodle and roll up lengthwise jellyroll style.
-
16
Put the rolls in an oven proof dish seam side down.
-
17
Sprinkle with remaining cheese and broil under a pre-heated moderate broiler until the cheese is bubbly and golden brown.
