Artichoke Jalapeño Roll-up Casserole

Instructions

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain, rinse with cold water to cool and lay noodles out to dry.
3. While the noodles are drying, heat the butter in a large skillet until it is hot and bubbly.
4. Add the shallots and cook for about 3 minutes, or until they become soft and translucent.
5. Add the minced garlic to the skillet and cook for another 30 seconds, or until fragrant.
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly
7. Add the parmesan and cheddar cheeses.
8. Stir until the cheese is completely melted and season with salt and pepper.
9. Lightly spray an 8 x 8 baking dish with cooking spray and set aside. Once the noodles are dry, spoon a heaping amount of La Terra Fina Artichoke & Jalapeño Dip & Spread onto each lasagna noodle and spread across the surface. Top with shredded chicken and baby bella mushrooms.
10. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.
11. Place the lasagna rolls in the baking dish and drizzle 3/4 of the sauce over the top of the casserole. Bake for 15 minutes until edges of noodles become crispy.
12. Remove from oven and serve immediately with remaining sauce. Garnish with parsley and fresh jalapeños.