Since I made the Number One Best Lasagna and learned how to prepare lasagna noodles so they'd come out perfectly, it's time to revisit the first lasagna I'd posted on this blog. Two years ago I made Rosemary-Chicken Lasagna with smoked Gruyere and the smoke was the dominating flavor, masking the rosemary. This time, that's not going to happen.
Rosemary-Chicken Lasagna
from Cooking Club of America
CHICKEN FILLING
3 sprigs fresh rosemary
1 lb. bone-in skin-on chicken breast halves
1 tbsp olive oil
1/2 medium onion, finely chopped
6 oz. mushrooms, sliced (about 2 1/3 c)
2 small green bell peppers, diced (1/4")
2 tbsp white wine, if desired
1/3 c pine nuts, toasted
CHEESE FILLING
24 oz. low-fat ricotta cheese
1 c (4 oz.) shredded Gruyère cheese
2 eggs, lightly beaten
2 garlic cloves, minced
1 tsp salt
SAUCE
5 tbsp butter
3 garlic cloves, minced
1/3 c all-purpose flour
3 c milk
1/2 tsp salt
1/4 tsp freshly ground pepper
LASAGNA
12 lasagna noodles
1 c (4 oz.) shredded mozzarella cheese
1 c (4 oz.) shredded Gruyère cheese
Chop enough rosemary to measure 1/2 teaspoon; reserve for garnish. Place chicken and remaining rosemary sprigs in medium skillet. Add enough water to almost cover chicken. Bring to a boil over medium-high heat.
Cover; reduce heat to medium-low. Simmer 10 minutes or until no longer pink in center and juices run clear, turning once.
I flipped the chicken before covering and flipped again after about 5 minutes.
Place chicken and rosemary on plate; cool. Shred chicken. Remove rosemary from stems; finely chop. Combine chicken and rosemary on plate or bowl.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion; cook 4 minutes or until tender.
Add mushrooms, bell peppers and wine; cook 3 to 4 minutes or until liquid is reduced and vegetables are tender.
Stir in pine nuts; remove from heat.
Place lasagna noodles in hot water to soak for 15 minutes.
In small bowl, stir together all cheese filling ingredients.
To make sauce, melt butter in medium saucepan over medium heat. Add 3 minced garlic cloves.
Whisk in flour; cook 2 minutes, whisking constantly.