• Prepare your Cucumber Salad ahead of time for atleast 1 hour of Refrigeration.

• Slice Cucumbers into thin round slices, chop red onions and Dill into small pieces.

- Mix together Mayonnaise, vinegar and Sugar.

- Add all ingredients into medium sized Bowl, mix until all ingredients are well incorporated.

- Cover and refrigerate for at least 1 Hour.

•Pre-Cooked Shredded Chicken

(We used left over rotisserie chicken)

•Pre-Cook Lasagna Noodles, lay flat on baking sheet lined with parchment paper.

• Prepare Sauce:

- In a small saucepan, add Cream, Water and Butter, on medium heat. Bring to boil, stirring occasionally to prevent burning. Whisk in Spices; flour, salt, pepper, Bouillon and Parmesan Cheese.

- Bring to a boil, lower heat. Boil for 5 min. Turn off heat and set aside.

- Preheat oven to 350°F

• Prepare Rolls:

1- Take one Lasagna Sheet

2- Place Shredded Chicken on the Lasagna Sheet

3- Scoop sauce on top of the Shredded Chicken

4- Add Mozzarella Cheese on top of the Sauce.

5- Roll Lasagna Sheet together, tuck closest end under chicken and continue rolling.

6- Place Roll in a greased Baking Dish, loose end downward, closely together.

7- Continue Rolling all Lasagna Sheet in the same order.

- Once complete; pour remaining Sauce on top of the Prepared Lasagna Rolls, add remaining Mozzarella Cheese (add more Cheese if desired), sprinkle on Parsley flakes for Garnish.

- Bake at 350°F for 40 minutes, until Cheese is melted and slightly browned.

Enjoy with a Delicious Cucumber Salad.