Description
Experience the rich, savory layers of Rosemary Chicken Lasagna, where tender chicken melds with creamy ricotta and mozzarella, all enveloped in a fragrant rosemary-infused sauce. Each bite offers a delightful contrast of textures, from the smooth cheese to the hearty pasta, creating a comforting and satisfying meal.
Ingredients
Scale
- For the Chicken Filling:
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For Assembly:
- 9 lasagna noodles, cooked and drained
- 1 cup mozzarella cheese, shredded (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
- In a bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, rosemary, garlic powder, salt, and pepper.
- Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce, followed by half of the chicken mixture, and a third of the remaining sauce.
- Repeat the layering process, finishing with noodles and the remaining sauce on top.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for 10 minutes before slicing and serving.
Notes
- This lasagna can be assembled a day in advance and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute the ricotta with cottage cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: main-dish
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the lasagna)
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
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