Rosemary chicken lasagna recipe

Ingredients

• 1½ pounds chicken breast
• 8 ounces sliced mushrooms
• ½ diced red onion
• 8 chopped cloves garlic
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon kosher salt
• 2 Pinches of salt for the chicken
• Cracked pepper
• 2 cups packed and chopped fresh spinach
• 2 tablespoons of olive oil
• 12 ounces fresh mozzarella
• 15 ounces whole milk ricotta
• ¾ cup Parmesan
• 1 tablespoon lemon zest
• 1 package fresh pasta sheets

• 4 tablespoons olive oil or butter
• 4 tablespoons flour
• 1 tablespoon chopped fresh rosemary
• 3 cup hot whole milk
• 1¼ teaspoon kosher salt
• ½ teaspoon nutmeg
• ¼ teaspoon white pepper

1. Preheat oven at 400 degrees Fahrenheit.
2. Cut fresh mozzarella into one-half inch pieces. Divide mozzarella and save 4 ounces for béchamel.
3. Cut the chicken into one-half inch bite size pieces. Rub chicken slices with 2 generous pinches of kosher salt and cracked pepper.
4. Heat 1 to 2 tablespoons of oil in a large skillet.
5. Sauté the chicken on medium heat until thoroughly cooked. Remove from pan and set aside.
6. In the same skillet, sauté onion on medium high heat for five minutes until tender. You may add more oil to sauté the garlic for two minutes.
7. Stir in the mushrooms, rosemary, and ½ teaspoon kosher salt.
8. Reduce heat to medium low and keep on stirring until the mushrooms are tender and the liquid is released for ten minutes.
9. Stir in spinach until wilted. Add the chicken to the mixture, and set aside.
For the Bechamel Sauce
10. In a saucepan over medium low heat, melt the butter. Pour the flour and stir for 5 minutes until golden.
11. Pour the hot milk and stir, adding the rosemary and bring to a boil.
12. Stir in 4 ounces of mozzarella, stirring regularly until the mixture is thickened and cheese is melted.
13. Season the mixture with white pepper, salt and add the nutmeg. Bring to a simmer for a few minutes, set aside.
For lasagna assembly
14. Pour half of the béchamel sauce and spread out evenly on the bottom of a greased 8x12 baking pan.
15. Arrange one layer of pasta sheet (2 layers of egg roll wrappers). Spoon ricotta dollops and place in the pan (this is about half of the container).
16. Pour evenly half of the chicken mushroom filling on top of the pasta sheet.
17. Drizzle with half cup of béchamel, ¼ cup Parmesan, half of lemon zest, and 4 ounces fresh mozzarella.
18. Repeat this sequence by placing a single pasta layer (2 layers of egg roll wrappers), ricotta dollops, the remaining chicken mushroom filling, half cup of béchamel, and last batch of mozzarella, one-fourth cup Parmesan and half of lemon zest. Note: You have the option to drizzle truffle oil, which adds flavor to your lasagna.
19. Lastly, lay down the final pasta layer, and last batch of béchamel, and last batch of Parmesan cheese.
20. Sprinkle with bits of rosemary on top. Cover with foil and bake for forty minutes until bubbly.
21. Remove the foil. Continue baking for ten minutes until the surface is golden.
22. Let stand in oven for 10 to 15 minutes before serving. Enjoy!