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Rosemary Chicken Lasagna by Sylvia Fountaine, Feasting at Home January-5-2013 A flavorful and comforting recipe, that is easy

to make, using egg roll wrappers. Ingredients: Filling: 1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms) 8 oz sliced mushrooms (optional- or replace with 8 oz more chicken) 1/2 red onion- diced 8 cloves garlic -chopped 1 T fresh rosemary- chopped 1/2 tsp kosher salt -plus two generous pinches for chicken cracked pepper 1-2 C packed, chopped fresh spinach ( or arugula) 2 T olive oil --12 oz fresh mozzarella, cut into 1/2 inch pieces, divided -saving 4 oz for béchamel 15 oz whole milk ricotta 3/4 C Parmesan lemon zest 1T 1 package egg roll wrappers, or fresh pasta sheets Bechamel Ingredients: 4 T butter ( or olive oil) 4 T flour 1 T fresh rosemary, chopped 3 C hot whole milk 1 1/4 tsp kosher salt 1/2 tsp nutmeg 1/4 tsp white pepper Truffle oil- optional Note: Kosher salt is less salty than table salt. If using regular table salt you will need less. Instructions:

1/2 tsp kosher salt and lower heat to med low. Saute in a skillet. Assemble Lasagna. sprinkle 1/4 C Parmesan. Lay down one layer of fresh pasta sheet or egg roll wrappers. Use fresh pasta sheets if possible. Let rest out of the oven 10-15 minutes before cutting. so it sets up. on med high heat. spreading evenly. 4. mozzarella and stir until melted and thickened. Drizzle 1/2 C bechemal. do not leave unattended. saute 2 minutes. on medium heat. then set aside. Add flour and stir for five minutes on med heat until flour is golden. Add 4 oz. nutmeg and white pepper. you could drizzle with a little truffle oil. If not available. Set aside. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel. Make Bechamel Sauce: In a small pot. You may need to add a little more oil. about 10 more minutes. In the same pan. using up about half the container. substitute large egg roll wrappers. bite size pieces. Sprinkle with a little rosemary. and 4 oz of the fresh mozzarella and half of the lemon zest. Pour 1/2 C bechamel sauce in the bottom and spread out. Add salt. Add chopped spinach. stir until wilted and add chicken. with 1-2 T oil until golden brown. Add rosemary. Cut chicken into 1/2 inch. Using a teaspoon. Remove foil and bake uncovered until top is golden. the remainder of the chicken mushroom filling. Add the final 1/4 C of Parmesan. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Place chicken in a bowl and set aside.Preheat oven to 400F 1. At this point. melt butter on med low heat. Add Rosemary and bring to a boil. adding another single layer of pasta. saute diced onion until tender. Simmer for a few minutes. lower heat to medium. Yield: 8 . about 10 minutes. Season with 2 generous three finger pinches of kosher salt and cracked pepper. the remaining mozzarella. mushrooms. lightly pressing down. Spread out the 1/2 of the chicken mushroom filling. Add dollops of ricotta. and saute until mushrooms release liquid and are tender. place teaspoon sized dollops of ricotta. Whisk in a cup of hot milk at a time. 1/4 C Parmesan and remaining lemon zest. 3. about 5 min. Repeat. and cooked through. 2. Butter or grease a 8x 12 in pan. 1/2 C bechamel. stirring constantly. Add garlic.