Rosemary Chicken Lasagna Recipes

ROSEMARY CHICKEN LASAGNA

Steps:

• 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.

CREAMY CHICKEN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
• Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

SLOW-COOKER ROSEMARY CHICKEN LASAGNA

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix ricotta cheese, 1/2 cup of the Parmesan cheese and the salt. In large bowl, mix Alfredo sauce and 4 teaspoons rosemary.
• In slow cooker, spread about 1 1/4 cups of the Alfredo sauce. Layer with 3 of the noodles (breaking as needed to fit), 1 cup of the chicken, one-third of the spinach, one-third of the tomatoes, one-third of the ricotta mixture and one-third of the cheese blend. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese.
• Cover; cook on Low heat setting 3 hours, rotating slow cooker insert halfway through cooking time, or until bubbly and noodles are tender. Turn off slow cooker. Let stand 15 minutes before serving. Garnish with additional rosemary.

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.