Who doesn’t love Lasagna? This recipe comes all the way over from Vancouver Isla
nd from my good friend Lyndsay Wells the Kitchen Witch. I’ve never met Lyndsay face to face, however I feel like we are soul sisters. We have so much in common from appearing on the same TV show Recipe to Riches, to running our own blogs and YouTube channels. We both have full time jobs are are driven by our passion for food to make videos and recipes so everyone can enjoy!
nd from my good friend Lyndsay Wells the Kitchen Witch. I’ve never met Lyndsay face to face, however I feel like we are soul sisters. We have so much in common from appearing on the same TV show Recipe to Riches, to running our own blogs and YouTube channels. We both have full time jobs are are driven by our passion for food to make videos and recipes so everyone can enjoy!Late last year Lyndsay and I decided to do our first YouTube collab together and decided to schedule somewhere in Feb. The plan was to swap recipes and see how we made out. I scanned Lyndsay’s channel and boy does she have a LOT of recipes. There was one that caught my eye almost immediately and that is the recipe I am going to share today – Rosemary Chicken Lasagna with Mushrooms, Kale and Spinach. It’s Lasagna without a hint of tomato sauce and swaddled with cheese – to die for. Here is the recipe!
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
- Start by butterflying your Chicken breast and cut it into small cubes
- Heat some Olive oil and sauté the Chicken till golden brown. Remove from heat
- In the same pan add a bit more oil and sweat the red onions and Garlic followed by the Mushrooms
- Add the Rosemary and ensure that the Mushrooms are cooked
- Add the Kale and Spinach and cook
- Add a little bit of Chicken stock for moisture and keep aside
- Prepare the Bechamel by melting 4 tbsps of butter and stirring in 4 tbsps of flour till there are no lumps
- Slowly whisk in 5 cups of cold milk
- Cook stirring frequently till thickened
- Stir in 3/4 cup of grated Gruyere cheese
- Add salt, pepper and pinch of nutmeg
- 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
- Add one cup of Ricotta over and spread
- Add half of the Chicken mixture
- Add 1 cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
- Add more Bechamel
- Add two more Lasagna sheets
- Add one more cup of Ricotta
- Add the other half of the Chicken mixture
- Pour over the remaining Bechamel sauce ensuring that the Lasagna sheets are well covered
- Add another cup of Mozarella followed by 1/4 cup each Gruyere and Parmesan
- Bake in a 350 degree oven for 30 – 40 mins or till the cheese is golden brown and bubbly.
- Watch my step by step video here and follow the links to watch Lyndsay try my recipe for Thai Chicken Soup!
