I’m totally obsessed.
Well I’m always obsessed with something, but my obsession of the week is twist on classic lasagne. I’ve been pinning my face off.
There are just so many flavor combinations, although I love the classic with its red sauce and beef, I think for a while I will be trying different twists on the basic lasagne.
Here’s just a few of the different varieties that I found on Pinterest:
and these freakin’ delicious looking Lasagne Cups
It’s official, I’m crazy for lasagne.
Especially this little number that just magically popped into my head.
Rosemary and garlic pulled chicken….check! Cream sauce….check! Cheese….triple check!
Hey! Have you guys ever used these?
They’re fresh pasta sheets and it seems you can buy them at most grocery stores in the fresh pasta section. They worked out perfectly for this lasagna and you don’t have to boil them!
Woah. Things just got real.
You guys absolutely, positively, MUST try this recipe. It’s quite a few steps but they’re easy steps and it’s soooo worth it in the end.
Hop aboard the lasagne train!
Rosemary and Garlic Pulled Chicken Lasagne
Makes one 9×13 pan
For the chicken:
2 boneless skinless chicken breasts, butterflied
1 tsp salt
1 tsp pepper
1 tbsp olive oil
2 cloves of garlic, minced
2 tbsp rosemary, minced finely
Preheat your oven to 350 degrees, line a baking sheet with foil.
Place the chicken breasts on to the baking sheet and sprinkle with salt and pepper on both sides. Drizzle with olive oil on both sides and sprinkle with the garlic and rosemary. Using your hands, massage the chicken breasts to get them evenly coated with the seasonings. Bake for 30 minutes or until juices run clear. Remove and let cool for a few minutes before shredding with two forks. Set aside.
For the Spinach and Ricotta mixture:
1 tbsp olive oil
1 bag (about 250g) fresh spinach
2 cups Ricotta cheese
1/4 cup freshly grated Parmesan cheese
Salt and Pepper to taste
In a large saute pan with a tight fitting lid, heat olive oil over medium high heat. Add the spinach and cover. Allow to cook for about 3-4 minutes before removing the lid. The spinach should be almost completely cooked down. Season with salt and pepper to taste and saute for another 2-3 minutes. Remove and let cool in a bowl.
Once the spinach is cooled, mix it with the ricotta and Parmesan. Mix well and season with salt and pepper to taste.
For the Garlic Cream Sauce:
2 tbsp butter
4 cloves of garlic, minced
2 cups heavy cream
1 tsp salt
In a medium pot, heat butter over medium high heat until melted and bubbly. Add garlic and saute until softened and fragrant, add cream and salt and bring to a simmer. Lower heat to medium low and allow to simmer for 10-12 minutes until thickened. Remove from heat.
To assemble the lasagne:
7 sheets of fresh pasta (you can buy these in the refrigerated section of most grocery stores)
3 cups freshly grated mozzarella cheese
Extra rosemary for garnish
Preheat your oven to 375 degrees and make sure your oven rack is in the center position. Grease a 9×13 glass baking pan.
Start by pouring about 1/4 cup of the cream sauce on the bottom of the pan, followed by 2 of the pasta sheets. Next layer the pulled chicken, the remaining cream sauce and then another layer of 2 pasta sheets. Next spread the spinach and ricotta mixture evenly over the pasta sheets. Top with the last 3 pasta sheets and then cover with all of the mozzarella. Sprinkle some rosemary over the top.
Bake for 30-35 minutes until the cheese is bubbly and slightly browned. Allow to cool slightly before cutting.