ROSEMARY CHICKEN LASAGNA
Steps:
- Preheat oven to 400F Season chicken with 2 generous 3 finger pinches of kosher salt and cracked pepper. Saute in skillet on medium heat with 1-2 T olive oil until golden brown and cooked through. Transfer to a bowl and set aside. In same pan saute diced onion until tender on medium high heat, about 5 minutes. Add garlic and lower heat to medium low and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach and stir until wilted . Add chicken. Set aside. Bechamel In a small pot melt butter on medium low. Add flour and stir for 5 minutes on medium heat until flour is golden. Whisk in 1 cup at a time of hot milk. Add rosemary and bring to a boil. Do not leave unattended, stir constantly. Add 4 oz mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes then set aside. Assemble Butter or grease a 8 x 12 pan. Pour ½ c Bechamel sauce in the bottom and spread out. Letdown 2 layers of egg roll wrappers or 1 layer of pasta. Place teaspoon sized dollops of ricotta (using ½ container). Spread out ½ of chicken mushroom filling. Drizzle ½ c Bechamel, sprinkle ¼ c Parmesan and 4 oz of the fresh mozzarella and ½ of the lemon zest. Repeat. Top with the last layer o of egg roll wrappers or pasta. Pour the remainder of Bechamel, spreading evenly. Add the final ¼ c of Parmesan. Sprinkle with a little rosemary. Bake covered tightly with foil in 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 minutes. Let rest out of oven for 10 - 15 minute before cutting to set.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #main-ingredient #preparation #pasta #lasagna #pasta-rice-and-grains #4-hours-or-less
You'll also love