Chicken and Mushroom Lasagna Rolls

Brown the cubed chicken but do not cook all the way or it will get over cooked in the oven.

Saute the mushrooms in the butter. (I like to saute them fist and alone in order to keep them from absorbing the stronger flavors of the red pepper and the onion, but you can do them all at once)

Chop the sweet red pepper.

After the mushrooms are nice and reduced add the red pepper and the onions.

Stir and let the onions and red pepper soften.

Place the chicken , spinach, nutmeg, and pepper in the bowl and mix.

Now add the broth, cornstarch and salt to the saute'd veges and bring to a boil and stir until thick, just a couple of minutes.
Then add half of this sauce to the bowl of chicken and spinach and mix as shown above. Put the remaining sauce back on the stove and simmer for later use.

Put a couple of tablspoons on each lasagna noodle, roll up.

Place the roll ups in a 13x9 in greased baking dish seam side down.

Now add the milk, the cognac, and half of the swiss cheese to the remaining sauce and cook for a few more minutes until bubbly.

Your noodles should all be in the baking dish.

Now pour the sauce over the noodles and cook at 350 for approx 20 min, then remove and sprinkle the remaining cheese on the top and place back into the oven for approx 10 more min.