Rosemary Chicken Lasagna

Ingredients

• Ingredients
• 2 – 3 tbsps Olive oil
• 1 lb boneless Chicken breast
• 1/2 red onion
• 8 cloves chopped garlic
• 8 oz sliced Mushrooms
• 1 tbsp fresh Rosemary
• 1 cup each Kale and Spinach
• 2 tbsps chicken stock
• Lasagna sheets
• 2 cups Ricotta cheese
• 3/4 +1/2 cup Gruyere cheese
• 1/2 cup Parmesan
• 2 cups Mozarella
• 4 tbsps butter
• 4 tbsps flour
• 5 cups milk
• Salt
• White Pepper
• Pinch of nutmeg

Instructions

1. Start by butterflying your Chicken breast and cut it into small cubes
2. Heat some Olive oil and sauté the Chicken till golden brown. Remove from heat
3. In the same pan add a bit more oil and sweat the red onions and Garlic followed by the Mushrooms
4. Add the Rosemary and ensure that the Mushrooms are cooked
5. Add the Kale and Spinach and cook
6. Add a little bit of Chicken stock for moisture and keep aside
7. Prepare the Bechamel by melting 4 tbsps of butter and stirring in 4 tbsps of flour till there are no lumps
8. Slowly whisk in 5 cups of cold milk
9. Cook stirring frequently till thickened
10. Stir in 3/4 cup of grated Gruyere cheese
11. Add salt, pepper and pinch of nutmeg
12. In a 9 x 12 greased baking dish, add some Bechamel at the bottom and cover with two Lasagna sheets that you may need to trim to fit
13. Add one cup of Ricotta over and spread
14. Add half of the Chicken mixture
15. Add 1 cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
16. Add more Bechamel
17. Add two more Lasagna sheets
18. Add one more cup of Ricotta
19. Add the other half of the Chicken mixture
20. Pour over the remaining Bechamel sauce ensuring that the Lasagna sheets are well covered
21. Add another cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
22. Bake in a 350 degree oven for 30 – 40 mins or till the cheese is golden brown and bubbly.
23. Watch my step by step video here and follow the links to watch Lyndsay try my recipe for Thai Chicken Soup!