Rosemary Thyme & Arugula Chicken Lasagna 

 Well with the holiday right around the corner and lots of family coming to town, you might be doing more than just Thanksgiving meal planning!  Here is some delicious comfort food to share with your family or friends before or after you cut into the turkey!I was inspired by Feasting at Home’s: Rosemary Chicken Lasagna. I made this recipe about a year ago. It was delicious! You should check out her blog! She has amazing recipes!!

Plus with lots of rosemary, thyme and arugula coming out of the garden I thought this would be an appropriate time to recreate this dish to share with y’all!

This lasagna is super decadent! The eggroll wraps are a great substitute for lasagna noodles. Plus, you don’t have to cook them beforehand! BONUS! The herbs and arugula pair great with the lemon, chicken and creamy mascarpone cheese.

Ingredients

4 chicken breast cooked and cubed/shredded

1 lemon

2-3 springs of rosemary

1-2 tbsp of fresh thyme

2 cloves of garlic

2 cups of chopped arugula

1 tub of mascarpone cheese

1 onion

3 cups of mozzarella cheese

1 pkg of eggroll wraps

1 tbsp of olive oil

salt and pepper to taste

9″ square casserole dish

Yields: 4 servings 

In a skillet over medium high heat add olive oil, diced chicken, chopped onions, chopped garlic, juice from lemon, thyme and half of the rosemary roughly chopped. Sauté until chicken is cooked. Add chopped arugula and cook until wilted. Salt and pepper to taste.

TIP: Juice the lemon over the pan and over your hand to avoid getting lemon seeds in your dish.
Then in a casserole pan begin layering. Start with the meat mixture. Add about 1″ of meat mixture to the bottom the pan. Then add egg roll wraps.

TIP: You may need to cut them to fit your pan. As you can see I needed to in the picture below.Then spread an even layer of the mascarpone cheese on the eggroll wraps using a spatula.
Then add chicken mixture and sprinkle mozzarella cheese and some of the left over rosemary then repeat layers. Ending with mozzarella cheese and sprinkled rosemary.Preheat oven to 375 degrees and bake for 45 mins or until it is golden brown around the edges and bubbly.
  Allow dish to cool for 15 minutes before serving. Cut into squares and garnish with lemon.   This lasagna is creamy and savory! A rich comfort dish, perfect for that chilly weather and that is super easy! Sure to leave your guest full and happy this holiday season!  The eggroll wraps work super well in place of the noodles plus they are not nearly as heavy as a lasagna noodle.
The boys love this dish and it is a nice change from your tradtional lasgana!  I promise your family and friends will agree!Grow it. Pick it. Cook it. Eat it.

Chantelle

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