Ingredients

• FOR THE FILLING:
• 1 1/2 lbs chicken breast, cut into bite size pieces
• 8 oz mushrooms, cleaned and sliced
• 1 small onion, diced
• 8 cloves garlic, minced
• 1 Tbsp fresh rosemary, minced
• 1/2 tsp salt
• ½ tsp pepper
• 3 large scallions, chopped
• 2 Tbsp olive oil
• 12 oz fresh mozzarella (or shredded if need be), cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
• 15 oz ricotta
• 3/4 cup Parmesan cheese, shredded
• 1 package egg roll wrappers, or fresh pasta sheets
• FOR THE BECHAMEL SAUCE:
• 4 Tbsp butter or olive oil)
• 4 Tbsp flour
• 1 Tbsp fresh rosemary, minced
• 3 cups hot milk (preferably whole or 2%)
• 1 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp pepper

Instructions

1. Preheat oven to 400 F (do not do this step if you are making the filling ahead of time)
2. Season the chicken with salt and pepper. Heat 2 Tbsp of olive oil in a large skillet, then add the chicken and sauté over medium heat until golden brown and cooked through. Place chicken on a plate and set aside.
3. In the same pan, sauté onion until tender on medium high heat, stirring frequently. You may need to add a little more oil. Add garlic and scallions, and lower heat to medium, then cook for another 2 minutes. Add rosemary, mushrooms, 1/2 tsp salt and lower heat to medium low. Cook until the mushrooms release their liquid and are tender, about 10 minutes. Add the chicken back in, stir to incorporate, and set aside.
4. Next, make the sauce. (Preheat oven to 400 degrees if you made the filing previously.) In a medium saucepan, melt the butter or olive oil over medium low heat. Add flour and stir for about 3-5 minutes, or until the flour is golden. Whisk in a cup of hot milk at a time. Add rosemary and bring to a boil, stirring constantly. Add 4 oz mozzarella and stir until melted and thickened. Add salt, nutmeg and pepper. Simmer for a few minutes, then set aside.
5. To assemble the lasagna, grease a 9x13” pan. Pour 1/2 cup of the sauce in the bottom and spread out with a spatula to coat the bottom. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a spoon, place dollops of ricotta, over the sheets, using about one cup. Spread out half of the chicken mushroom filling, and drizzle another ½ cup of the sauce, sprinkle ¼ cup of Parmesan, and 4 oz of the mozzarella. Repeat, adding another single layer of pasta, lightly pressing down. Add the remaining ricotta in dollops, the remainder of the chicken mushroom filling, another 1/2 cup of the sauce, the remaining mozzarella, and ¼ cup of the Parmesan. Top with the last layer of pasta or egg roll wrappers, then pour the remainder of the sauce, spreading evenly. Add the final ¼ cup of Parmesan and sprinkle with a little rosemary.
6. Bake, covered with foil, for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Remove from oven and let cool for 10-15 minutes, to give it time to set. Serve, and enjoy!