Rosemary Chicken Lasagna

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Rosemary is one of my favorite herbs to work with. this is a great special dinner recipe as it doesn't use canned" sauce and it uses a lof of great ingredients that blend together to make a wonderful dish."

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Steps

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Reserve enough rosemary to measure 1 / 2 teaspoons chop and set aside.

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Place chicken and remaining rosemary springs in a medium skillet.

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Add enough water to almost cover the chicken.

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Bring to a boil over medium high heat then cover , reduce heat to med low and simmer 10-15 minutes , turning once , until chicken is no longer pink in the center.

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Place chicken and rosemary on a plate.

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Shred the chicken , remove the bones , the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.

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Heat oil in a large skillet over medium high heat until hot.

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Add onion and cook until tender.

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Add mushrooms , bell pepper and wine.

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Cook 3-4 minutes or until reduced and vegies are tender.

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Stir in pine nuts and then remove from heat.

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In a small bowl mix together all cheese filling ingredients.

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To make a sauce , in a saucepan on medium heat , melt butter then add garlic.

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Whisk in flour and cook 2 minutes stirring constantly.

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Slowly whisk in milk until well ble.

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Ingredients

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fresh rosemary, chicken breast halve, olive oil, onion, fresh mushrooms, green bell peppers, white wine, pine nuts, low-fat ricotta cheese, eggs, garlic cloves, gruyere cheese, salt, butter, flour, milk, pepper, cooked lasagna noodles, mozzarella cheese