Rosemary Chicken Lasagna Recipe
we roast the chicken and layer it with a mixture of wild mushrooms, spinach, ricotta cheese, fresh mozzarella and spice, then we surround it with a tomato butter sauce
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Ingredients
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Chicken and Vegetables
Cheese Mixture
Tomato Butter Sauce
Lasagna Assembly
Method
Prepare the Chicken
- 1
Roast the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, chopped fresh rosemary, salt, and black pepper. Place them on a baking sheet and roast for 25-30 minutes, or until fully cooked. Remove from the oven, let cool, and shred the chicken.
Cook the Vegetables
- 2
Sauté the Mushrooms and Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté for about 5 minutes until they are soft. Add the fresh spinach and cook until wilted. Season with salt and pepper, then set aside.
Prepare Cheese Mixture
- 3
Mix the Cheeses
In a mixing bowl, combine the ricotta cheese, shredded chicken, sautéed mushrooms and spinach, grated Parmesan cheese, egg, salt, and black pepper. Mix until well combined.
Make Tomato Butter Sauce
- 4
Prepare the Sauce
In a saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Let simmer for about 10 minutes to thicken slightly.
Assemble the Lasagna
- 5
Layer the Ingredients
Spread a thin layer of the tomato butter sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles, then top with another layer of sauce. Repeat with another layer of noodles, the remaining cheese mixture, and more sauce. Finish with the last layer of noodles and the remaining sauce. Top with fresh mozzarella and basil leaves.
Bake
- 6
Cook the Lasagna
Preheat the oven to 375°F (190°C) if not already done. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden. Let it rest for 10 minutes before slicing.
