Description
This Rosemary Chicken Lasagna is a delectable twist on the classic Italian dish, combining tender shredded chicken, fragrant fresh rosemary, and a trio of cheeses layered with rich marinara sauce. Perfectly baked to a golden bubbly finish, it’s a comforting meal that serves six and brings a delightful herbal aroma and savory flavor to your dinner table.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 2 cups ricotta cheese
- 1 egg
- 1/4 cup fresh rosemary, chopped
- Salt and pepper to taste
Lasagna Layers
- 9 lasagna noodles
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it’s ready for the lasagna to bake evenly.
- Prepare Chicken Mixture: In a medium bowl, combine the shredded cooked chicken, ricotta cheese, egg, chopped fresh rosemary, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- First Sauce Layer: Spread a generous layer of marinara sauce across the bottom of a baking dish to prevent sticking and add flavor.
- Layer Noodles: Arrange three lasagna noodles evenly over the marinara sauce base, forming the first pasta layer.
- Add Chicken Mixture: Spread half of the prepared chicken and ricotta mixture evenly over the noodles to create the first protein and cheese layer.
- Cheese Topping: Sprinkle a combined layer of shredded mozzarella and grated Parmesan cheese over the chicken mixture for richness.
- Repeat Layers: Repeat the layering process with marinara sauce, three noodles, the remaining chicken mixture, and cheeses, building the lasagna upward.
- Final Layer: Top off the lasagna with the remaining three noodles, a final spread of marinara sauce, and the rest of the mozzarella and Parmesan cheeses for a cheesy finish.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and noodles to cook through.
- Uncover and Brown: Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and beautifully golden brown on top.
- Rest Before Serving: Once baked, let the lasagna cool for 10 minutes to set, making it easier to cut and serve.
Notes
- You can substitute fresh rosemary with 1 tablespoon of dried rosemary if fresh is unavailable.
- For extra flavor, consider adding sautéed garlic or onions to the chicken mixture.
- If preferred, use no-boil lasagna noodles to reduce prep time, adjusting cooking time as necessary.
- Covering the dish while baking helps prevent the top from drying out and keeps the lasagna moist.
- Letting the lasagna rest before serving ensures cleaner slices and better texture.
