Lasagna rolls with creamy chicken

Ingredients for the chicken:

2 medium chicken breast fillets 2 tbsp olive oil 1 onion 1 garlic clove 200 gr mushrooms, sliced 100 gr colorful peppers, finely chopped Salt, pepper 5 tbsp of the white sauce

Ingredients for the white sauce:

400 ml whole milk 400 ml milk cream 25 gr cornflour Salt, pepper

Assembly:

8 lasagna sheets, fresh or dry (see recipe for fresh pasta) Chicken mixture White sauce 100 gr mozzarella, shredded

For the white sauce: In a saucepan, add the milk, heavy cream, and salt and pepper. Once it starts boiling, dissolve the cornflour in a little cold water to avoid lumps and pour it into the saucepan. Stir with a whisk for 2-3 minutes until the sauce thickens. Remove from heat and set aside.

For the filling: In a pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the diced chicken, mushrooms, and bell peppers. Increase the heat and cook until the chicken is done. Stir in 5 tbsp of the white sauce and season with salt and pepper. Let the filling cool before using.

For assembly: Cut the lasagna sheets lengthwise in half. If using dry lasagna sheets, boil, cool, and cut them horizontally in half. Spread 2 tbsp of filling onto each lasagna sheet and roll tightly. Place the rolls upright, side by side, in a greased round baking dish. Pour the white sauce over the rolls and sprinkle with shredded mozzarella.

Baking: Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, until the rolls are golden brown.