Rosemary Chicken Lasagna
photo by KAREN W.
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
-
Chicken Filling
- 3 sprigs fresh rosemary
- 1 lb chicken breast halve, skin on bone in
- 1 tablespoon olive oil
- 1⁄2 onion, finely chopped
- 2 1⁄3 cups sliced fresh mushrooms
- 2 green bell peppers, diced
- 2 tablespoons white wine
- 1⁄3 cup toasted pine nuts
-
Cheese Filling
- 24 ounces low-fat ricotta cheese
- 2 eggs, lightly beaten
- 2 garlic cloves, minced
- 1 cup shredded gruyere cheese
- 1 teaspoon salt
-
Sauce
- 5 tablespoons butter
- 3 garlic cloves, minced
- 1⁄3 cup flour
- 3 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
-
Lasagna
- 12 cooked lasagna noodles
- 1 cup shredded mozzarella cheese
- 1 cup shredded gruyere cheese
directions
- Reserve enough rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken and remaining rosemary springs in a medium skillet. Add enough water to almost cover the chicken. Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center.
- Place chicken and rosemary on a plate. Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.
- Heat oil in a large skillet over medium high heat until hot. Add onion and cook until tender. Add mushrooms, bell pepper and wine. Cook 3-4 minutes or until reduced and vegies are tender. Stir in pine nuts and then remove from heat.
- In a small bowl mix together all cheese filling ingredients.
- To make a sauce, in a saucepan on medium heat, melt butter then add garlic. Whisk in flour and cook 2 minutes stirring constantly. Slowly whisk in milk until well blended and smooth. Then whisk in salt and pepper and cook until thickened.2-4 minutes.
- Heat oven to 400 degrees. Spray a 13x9 pan with non stick spray. Spread 1 cup of sauce in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce. Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe.
- Bake 20 minutes or until cheese begins to brown and the lasagna is heated through.
- Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
I love to cook, bake, camp and watch football