Preheat the oven to 180ºC/375ºF/gas 5.
In a saucepan, stir fry the cubed chicken in some olive oil, cajun spice, fresh thyme and ground black pepper.
Mix half the Parmesan, the ricotta, 250ml white sauce and chicken together.
For cannelloni, pipe the mixture into the cannelloni tubes and lay in a casserole, pour over some white sauce and repeat.
For lasagna, boil the lasagne in a pot of salted, oiled water until al dente. Alternate
between a layer of lasagna, white sauce and a layer of chicken mixture.
Sprinkle the gouda/chedda over the top layer and bake for approximately 45 minutes, covered with foil. Then remove foil and bake for another 10 minutes.
Serve with a green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 306 (48%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 158.3mg||49 %|
|Sodium 767.3mg||26 %|
|Potassium 583mg||15 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 38.5g|
|Protein 40.3g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 632
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