Rosemary Chicken Lasagna a recipe from Lyndsay Wells, the Kitchen Witch
Chicken, Mushrooms, Kale and Spinach is slathered in Ricotta, creamy Bechamel, and generously covered in shredded Mozzarella, Gruyere and Parmesan. This recipe is from the talented Lynsday Wells and is our first collab together.
Ingredients
| Olive oil | 3 Tablespoon | |
| Boneless chicken breast | 1 Pound , butterflied and cut into chunks | |
| Red onion | 1/2 | |
| Garlic | 8 Clove (40 gm) , chopped | |
| Mushroom | 8 Ounce , sliced | |
| Fresh rosemary | 1 Tablespoon | |
| Kale | 1 Cup (16 tbs) , centre rib removed | |
| Spinach | 1 Cup (16 tbs) | |
| Chicken stock | 2 Tablespoon | |
| Lasagna sheets | 10 | |
| Ricotta cheese | 2 Cup (32 tbs) | |
| Gruyere cheese | 1/4 Cup (4 tbs) | |
| Parmesan | 1/2 Cup (8 tbs) | |
| Mozarella cheese | 1 Cup (16 tbs) | |
| For bechamel sauce | ||
| Butter | 4 Tablespoon | |
| Milk | 5 Cup (80 tbs) | |
| Salt | To Taste | |
| White pepper | To Taste | |
| Nutmeg | 1 Pinch | |
| Gruyere cheese | 3/4 Cup (12 tbs) |
Directions
GETTING READY
1. Preheat the oven to 350 F.
MAKING
2. Heat olive oil in a pan. Saute chicken breast until its brown on both sides.
3. Season with salt and pepper. Remove from pan and let it cool.
4. In the same pan, add onions and saute that as well.
5. Drop in garlic, mushrooms and rosemary. Mix and continue to cook.
6. Add kale and spinach. Season with salt and pepper. Pour chicken stock and cook for a bit.
7. Once the kale is cooked, add chicken, saute and leave it aside.
8. Heat butter in a pan. Add flour and whisk it in.
9. Slowly add cold milk a little at a time and continue to stir the bechamel until it thickens up.
10. Add gruyere cheese. Season with salt, pepper and nutmeg. Take the bechamel away from heat and set it aside.
11. Pour some bechamel to the baking dish, spread it well.
12. Arrange lasagne sheets in the baking dish. Spread some ricotta over the lasagna sheets followed by mushrooms, kale and chicken mixture.
13. Sprinkle 1/2 cup of grated mozzarella on top. Pour more bechamel sauce on top.
14. Repeat layering with lasagna sheets, ricotta, mushroom, kale and chicken mixture. Pour more bechamel sauce on top.
15. Generously add mozzarella, gruyere and parmesan.
16. Put it in a preheated oven for 30 minutes or until the cheese on top is nicely browned.
SERVING
17. Scoop a piece and serve. Enjoy.
Recipe Summary
Nutrition Facts
Serving size
Calories 670Calories from Fat 359
% Daily Value*
Total Fat 41 g63.1%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol
Sodium 501 mg20.88%
Total Carbohydrates 33 g11%
Dietary Fiber 1 g4%
Sugars 9 g
Protein 44 g88%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
