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1
Place the dried mushrooms in a small dish and cover with hot water; allow to soak while preparing remaining ingredients.
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2
In a medium saucepan, cook the onions, garlic and carrot in a small amount of olive oil until done; about 5 minutes; add the chicken breast and 2 cups of water, cover and cook 15 to 20 minutes or until chicken is cooked and tender.
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3
Remove chicken from broth, strain cooking liquid reserving broth and discarding the vegetables.
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4
While chicken is cooking, prepare the lasagna noodles as per package directions; drain noodles, rinse under cool water and lay them side by side on paper towels to drain.
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5
Drain mushrooms, in food processor, add drained mushrooms and cooked chicken, pulse several times until chopped and blended; set aside.
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6
For the cheese filling mix the ricotta cheese, beaten egg, chopped parsley, and coriander together; set aside.
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7
In blender jar, combine 1 1/2 cups chicken broth, powdered milk and chilies, blend well.
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8
In saucepan, melt the butter, add flour, and cook until light golden color; whisk in the chicken broth/chili mixture and cook stirring frequently until mixture thickens, stir in 1/3 of the grated cheese and stir until melted; remove sauce from heat; season with salt and pepper to taste.
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9
Preheat oven to 375 degrees while assembling the lasagna rolls.
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10
Spray a casserole dish with non-stick cooking spray and ladle in a small amount of the green chili sauce.
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11
To assemble the lasagna rolls, evenly spread the noodles with the cheese mixture, sprinkle with chicken/mushroom mixture and then grated cheese; reserving approximately 2 oz of the cheese for topping.
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12
Roll up jelly roll fashion and place seam side down on top of sauce in casserole.
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13
Cover with foil and bake in preheated oven for 30 minutes; remove foil and sprinkle with additional 2 oz of jack cheese, return to oven for an additional 10 to 15 minutes.
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14
Serve rolls on individual plates--Ole!
