Description
This Rosemary Chicken Lasagna offers a delightful twist on the classic Italian dish, featuring layers of tender shredded chicken infused with fresh rosemary, creamy ricotta, and a blend of mozzarella and Parmesan cheeses. Baked to perfection with savory marinara sauce, this comforting casserole serves as a flavorful and satisfying meal for family and friends.
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
Cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
Other Ingredients
- 9 lasagna noodles
- 2 cups marinara sauce
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the lasagna.
- Prepare Chicken Mixture: In a bowl, combine the shredded chicken, ricotta cheese, egg, chopped rosemary, salt, and pepper. Mix thoroughly to create a flavorful, creamy filling.
- Layer Marinara Sauce: Spread a layer of marinara sauce evenly on the bottom of a baking dish to prevent sticking and add moisture.
- Add Noodles: Place three lasagna noodles over the marinara sauce in the baking dish, forming the first pasta layer.
- First Chicken Layer: Spread half of the prepared chicken mixture over the noodles to create a rich and savory layer.
- Cheese Layer: Sprinkle a mixture of mozzarella and Parmesan cheeses evenly over the chicken layer for creamy, cheesy goodness.
- Repeat Layers: Repeat the layering process starting with marinara sauce, then noodles, chicken mixture, and cheeses to build the lasagna.
- Top Layer: Finish with a final layer of noodles, marinara sauce, and the remaining mozzarella and Parmesan cheeses to seal in flavor and ensure a golden cheese crust.
- Cover and Bake: Cover the baking dish with foil and bake for 25 minutes. This allows the lasagna to cook through without drying out.
- Uncover and Finish Baking: Remove the foil and bake for an additional 15 minutes until the cheese on top is bubbly and golden brown.
- Cool and Serve: Let the lasagna cool for 10 minutes before slicing and serving, allowing the layers to set and making it easier to serve.
Notes
- Fresh rosemary adds a fragrant and savory flavor that complements the chicken well.
- Allow the lasagna to rest after baking to help it set for cleaner slices.
- Use no-boil noodles as an alternative to traditional lasagna noodles for quicker prep.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust salt and pepper according to taste preference.
