Emmanuel Duverneau

1: Preheat oven to 375°F.

2: In a large pan over medium high heat, add olive oil and ground chicken. Break chicken apart and season with salt and pepper, add onion and bell peppers. Cook for an additional 3-4 minutes.

3: Add all remaining seasonings and mix until well combined for about 2-3 minutes. Remove from pan and set aside.

4: In the same pan for the sauce, reduce heat to medium low and add butter. Once melted, add garlic and sauté until fragrant, about 30 seconds to 1 minute.

5: Add chicken broth and reduce for 2 minutes. Stir in Cajun seasoning, paprika, and oregano. Cook until fragrant, about 30 seconds.

6: Add cream and bring to a gentle simmer. Let simmer for about 2 minutes or until slightly thickened. Whisk in Parmesan cheese and parsley. Season with salt and pepper and add lemon juice. Add chicken back to the pan and cover in sauce.

7: Create the ricotta mixture by combining all ingredients in a bowl.

8: In a baking dish add a thin layer of sauce. Create your lasagna rolls by adding a layer of ricotta mixture, chicken, and mozzarella cheese to your noodles. Gently roll and place inside the baking dish.

9: Once the dish is full, top rolls with remaining sauce and mozzarella cheese.

10: Bake covered with foil for 20-25 minutes. Remove foil and broil for 3-5 minutes. Top with parsley and enjoy!