Rosemary Chicken Lasagna
For the Filling:
1-1/2 lbs chicken breast, cut into 1/2” pieces
10 oz baby bella mushrooms, sliced
1 red onion, diced
8 cloves garlic, minced
1 tbsp fresh rosemary, chopped (plus extra for topping)
2 cups fresh spinach, chopped
2 tbsp olive oil (divided)
12 oz mozzarella, cut into 1/2” pieces (divided)
15 oz ricotta
3/4 cup parmesan cheese
Zest of 1 lemon
1 pkg fresh pasta sheets (or substitute egg roll wrappers if unavailable)
Salt and pepper to taste
Non-stick cooking spray
For the Bechamel Sauce:
4 tbsp butter
4 tbsp flour
1 tbsp rosemary, chopped
3 cup whole milk, hot
1 tsp salt
1 tsp nutmeg
1 tsp white pepper
Preheat oven to 400-deg and coat a 8” x 12” baking pan with the non-stick spray. Also, preheat 1 tbsp olive oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper then place in the preheated skillet. Cook for 5 minutes until both sides are browned and the chicken is cooked through. Then remove the chicken from the pan and set aside.
In the same pan over medium-high heat with the remaining tbsp of oil, saute the diced onion for 6 minutes or until tender, then add the garlic, lower heat to medium, and saute for 2 minutes.
Add the rosemary, mushrooms, and salt. Stir to combine, then lower heat to medium-low and saute the mushrooms until tender, about 10 minutes. Then add the chopped spinach and cook for 5 minutes or until wilted. Add the chicken, stir, then remove from heat and set aside.
In a small pot, melt the butter on medium-low heat, then add the flour. Whisk for five minutes on medium heat until the flour turns a golden color. Whisk in one cup of the hot milk at a time, stirring until combined.
Add the rosemary and bring to a gently boil, stirring constantly. Add 4 oz of the mozzarella and stir until melted. Add the salt, nutmeg, and white pepper and let simmer for 10 minutes until thickened, then set aside.
Spread 1/2 cup of the bechamel sauce along the bottom of the greased baking pan. Lay one layer of pasta sheets on top, followed by teaspoon-sized dollops of half of the ricotta.
Spread half of the chicken-mushroom filling over the ricotta, followed by another 1/2 cup of the béchamel. Sprinkle with 1/4 cup parmesan, 4 oz mozzarella, and half of the lemon zest.
Repeat, starting with another single layer of the pasta sheets, dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 cup bechamel, the remaining mozzarella, 1/4 cup parmesan, and remaining lemon zest.
Top with the last layer of pasta, the remainder of the bechamel, and the final 1/4 cup of parmesan. Sprinkle with the reserved rosemary, then cover with tinfoil.
Bake for 40 minutes, then remove the tinfoil and bake uncovered until the crust is golden, about 15 more minutes. Let rest on the counter for 10-15 minutes before serving.
Approximate Nutritional Values: http://www.food.com/recipe/rosemary-chicken-lasagna-329933