Jerk Chicken Lasagna Rolls: Creamy Caribbean Fusion

By Tasty · 90 min

Ingredients

Instructions

1. In a large bowl, toss the chicken thighs with 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 tablespoons jerk seasoning and 1 tablespoon olive oil.
2. Cook the lasagna noodles until al dente according to the package. Drain, lay flat and drizzle with oil to stop sticking.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken and cook until charred and it reaches 165°F internally. Rest on a cutting board.
4. In the same skillet, add the butter, diced bell peppers, garlic and onion. Cook, stirring occasionally, about 5 minutes until tender.
5. Add the cream, 2 tablespoons jerk seasoning, 2 teaspoons smoked paprika and 2 teaspoons garlic powder. Stir and simmer 3 minutes. Stir in the Parmesan and simmer 8–10 minutes until thickened.
6. Meanwhile, dice the chicken into small pieces.
7. Preheat the oven to 375°F (190°C).
8. Spread a layer of jerk sauce on each noodle, top with chicken and mozzarella, roll up and place in a baking dish. Repeat with all the noodles.
9. Top the rolls with the remaining sauce and mozzarella. Bake 20 minutes until the top is golden brown.

Summarized from Tasty's video. Watch it for the details.

More recipes with

GarlicOnionCheeseCreamBell pepperParmesan cheeseRed onionHeavy cream