Harvas Summertime Lasagne Rolls

A community recipe by Harvey Nicoll

Not tested or verified by Nigella.com

Print me

Introduction

I have made these for Dinner Parties during the summer (when we have one!!), but have also enjoyed them as a family meal with a salad and some nice crusty bread. Again, have given measured ingredients, but go with what you like.

Ingredients

Serves: 4

Metric Cups

8 lasagne sheets
60 grams button mushrooms (washed and sliced)
225 grams chicken breasts (washed and cut into strips)
1 packet king prawns (shelled and cooked)
1 handful fresh tarragon (chopped or 2 teaspoons dried)
1 large lemon (juice and finely grated peel)
45 grams butter
30 grams flour
150 litres milk
1 tub single cream
60 grams Cheddar cheese
60 grams Gruyere cheese
1 pinch of salt
1 pinch of pepper

8 lasagne sheets
2⅛ ounces button mushrooms (washed and sliced)
7⅞ ounces chicken breasts (washed and cut into strips)
1 packet king shrimp (shelled and cooked)
1 handful fresh tarragon (chopped or 2 teaspoons dried)
1 large lemon (juice and finely grated peel)
1⅗ ounces butter
1 ounces flour
264 pints milk
1 tub heavy cream
2⅛ ounces Cheddar cheese
2⅛ ounces Gruyere cheese
1 pinch of salt
1 pinch of pepper

Method

Harvas Summertime Lasagne Rolls is a community recipe submitted by Harvey Nicoll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Using lasagne sheets - boil a few at a time for a few minutes in oily water so they are soft., drain and rinse with cold water allow to drain.

Melt 15g of the butter in a frying pan and fry the mushrooms and chicken until brown. Put to one side.

Add the prawns, tarragon and lemon peel and juice. Let this stand while you make the sauce.

In a saucepan make the cheese sauce, by melting remaining butter stir in the flour, add the milk, and return to heat to thicken. Beat well and cook for a few minutes constantly stirring until thick and smooth.

Add two third of the sauce to the frying pan, add half the cheese to this and gently incorporate. Put the last third of the sauce to one side we will need that at the end.

Lay the sheets of lasagne on a board, divide the mixture between them and roll them up lengthways, like a Swiss roll. With the remaining sauce add the single cream to this, so the sauce is a thinner consistency but so that you have just enough to pour over the Lasagne rolls.

Put the rolls in a buttered ovenproof dish Cover the rolls with the sauce and the remaining cheese. Put in (170/5) hot oven for 15/20 mins. Until cheese is bubbling on top and chicken and prawns piping hot. Enjoy!!

Using lasagne sheets - boil a few at a time for a few minutes in oily water so they are soft., drain and rinse with cold water allow to drain.

Melt 15g of the butter in a frying pan and fry the mushrooms and chicken until brown. Put to one side.

Add the prawns, tarragon and lemon peel and juice. Let this stand while you make the sauce.

Add two third of the sauce to the frying pan, add half the cheese to this and gently incorporate. Put the last third of the sauce to one side we will need that at the end.

Lay the sheets of lasagne on a board, divide the mixture between them and roll them up lengthways, like a Swiss roll. With the remaining sauce add the heavy cream to this, so the sauce is a thinner consistency but so that you have just enough to pour over the Lasagne rolls.