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Rosemary Chicken Lasagna

Megan O

TOTAL TIME:1 hr 40 min

The flavor combination of chicken and rosemary gives this lasagna a unique flavor you’re sure to love. It’s made with a creamy bechamel that tastes extremely decadent. Plus, each serving is only 300 calories, but with 31 grams of protein!

PREP TIME:40 min
COOK TIME:1 hr
TOTAL TIME:1 hr 40 min
SERVES:NaN
Ingredients
    Bechamel

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          Nutrition per serving
          300 CALS
          31 G
          23 G
          9 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          300
          from fat
          80
          Total fat
          9g
          Saturated fat
          3g
          Cholesterol
          65mg
          Sodium
          410mg
          Carbohydrate
          23g
          dietary fiber
          5g
          sugar
          2g
          Protein
          31g
          Directions
          1. In a large pot, cook the lasagna noodles according to package directions.
          2. Lay noodles flat on aluminum foil.
          3. Preheat oven to 400˚F.
          4. In a large skillet, over medium-high heat, place the oil and onion.
          5. Sauté until onion is tender—about 5 minutes.
          6. Add garlic, rosemary, and mushrooms.
          7. Turn heat down to medium-low.
          8. Continue to sauté for about 10 minutes.
          9. Add spinach and chicken.
          10. Stir until spinach is wilted. Set aside.
          11. Make the Bechamel. In a small saucepan, melt the butter on low heat.
          12. Stir in the flour, then keep stirring for 5 minutes.
          13. Whisk in the milk, 1 cup at a time.
          14. Stirring continually, add in ¼ cup mozzarella, rosemary, nutmeg, and pepper.
          15. Simmer for 2 minutes.
          16. Grease an 8×12” pan.
          17. To assemble the lasagna, pour ½ cup of the bechamel sauce on the bottom of pan. Lay out three lasagna noodles. Dollop half of the cottage cheese over the noodles. Spread out ½ of the chicken mixture and ½ cup of the bechamel sauce. Repeat, adding another layer of lasagna noodles, the remaining half of the cottage cheese, chicken mixture, and ½ cup of the bechamel sauce. Top with the last layer of noodles, bechamel sauce, ½ cup shredded mozzarella, then sprinkle with a little rosemary.
          18. Cover with tin foil, then cook for 40 minutes.
          19. Remove foil and bake for an additional 10 minutes or until golden.
          20. Rest before cutting.
          21. Slice into 8 equal portions.
          Nutrition per serving
          300 CALS
          31 G
          23 G
          9 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          300
          from fat
          80
          Total fat
          9g
          Saturated fat
          3g
          Cholesterol
          65mg
          Sodium
          410mg
          Carbohydrate
          23g
          dietary fiber
          5g
          sugar
          2g
          Protein
          31g

          WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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