ROSEMARY CHICKEN LASAGNA RECIPES

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.

Steps:

• Preheat oven to 400 degrees.
• Spray a large, nonstick skillet with cooking spray and set over medium high heat. Season chicken pieces with salt and pepper and add to pan. Sauté until cooked, and then remove chicken from pan and set aside.
• Place skillet back on heat and respray with cooking spray. Add in onion and garlic and sauté until softened, about 2-3 minutes. Add in mushrooms, 1 tbsp rosemary, and salt and pepper. Cook until mushrooms become tender, about 8-10 minutes. Add in spinach and cook until just wilted, and then add in chicken. Cook until chicken is heated through, about 1-2 minutes and set aside.
• Melt butter in a small saucepan over medium high heat. Stir in flour to form a roux. Slowly whisk in milk and broth and cook, whisking constantly, until sauce begins to thicken, about 5-8 minutes. Whisk in parmesan, nutmeg, rosemary, and salt & pepper and continue whisking until parmesan has melted into sauce. Remove from heat and set aside.
• In a small bowl, combine ricotta with 1/4 cup of the shredded mozzarella.
• Spray a 9” x 13” baking dish with cooking spray and start assembly of lasagna. Begin by spreading about 1/2 cup of the sauce on bottom of the pan. Then lay down 1 layer of lasagna noodles. Top with 1/2 of the ricotta mixture. Then top with 1/2 of the chicken mixture. Pour over another 1/2 cup of sauce, and then repeat all layers, ending with the remaining sauce.
• Top with remaining mozzarella and lemon zest, and then cover with foil.
• Place in oven and bake for about 30-40 minutes, until hot and bubbly. Then remove foil and place back in oven for another 8-10 minutes to brown the top. Let cool for about 10 minutes before serving.