Step 1

In a large bowl combine the chicken thighs with 2 teaspoons of smoked paprika, 2 teaspoons of garlic powder, 2 tablespoons of jerk seasoning, and 1 tablespoon of olive oil.

Step 2

Cook the lasagna noodles al dente, according to the package. Drain, lay them flat, and drizzle with oil to prevent sticking.

Step 3

Heat 1 tablespoon of olive oil in a skillet on medium heat. Once the oil is hot. add the chicken and cook until charred and internal reaches 165°F. Remove and rest on a cutting board.

Step 4

In the same skillet add butter, diced bell peppers, garlic, and onions. Cook, stirring occasionally until vegetables are tender, about 5 minutes.

Step 5

Add the cream, 2 tablespoons of jerk seasoning, 2 teaspoons of smoked paprika, and 2 teaspoons of garlic powder. Mix well and simmer for 3 minutes. Stir in the Parmesan cheese and continue to simmer until the sauce thickens, about 8-10 minutes.

Step 6

Meanwhile, dice the chicken into small pieces.

Step 7

Preheat the oven to 375˚F (190˚C).

Step 8

To build the rolls, spread a layer of creamy jerk sauce on each noodle, then add chicken and mozzarella. Gently roll the noodle and place it in a baking dish. Repeat the process until all the noodles are used.

Step 9

Top the rolls with sauce and mozzarella. Bake for 20 minutes until the top is golden brown.

Step 10

Enjoy!