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1
For the chicken:
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2
Preheat your oven to 350 F and line a baking sheet with foil.
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3
Place the chicken breasts onto the baking sheet and sprinkle with salt and pepper on both sides.
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4
Drizzle with olive oil on both sides and sprinkle with the garlic and rosemary.
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5
Using your hands, massage the chicken breasts to get them evenly coated with the seasonings.
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6
Bake for 30 minutes or until juices run clear.
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7
Remove from the oven and let the chicken cool for a few minutes before shredding it with two forks.
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8
Set aside.
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9
For the spinach and ricotta mixture:
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10
In a large saute pan with a tight fitting lid, heat olive oil over medium high heat.
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11
Add the spinach and cover the pan.
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12
Allow spinach to cook for about 3-4 minutes before removing the lid.
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13
The spinach should be almost completely cooked down.
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14
Season with salt and pepper to taste and saute for another 2-3 minutes.
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15
Remove the pan from heat and let the spinach cool in a bowl.
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16
Once the spinach is cooled, mix it with the ricotta and Parmesan.
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17
Mix well and season with salt and pepper to taste if additional is needed.
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18
For the garlic cream sauce:
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19
In a medium-sized pot, heat butter over medium high heat until melted and bubbly.
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20
Add garlic and saute until softened and fragrant.
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21
Add cream and salt and bring to a simmer.
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22
Lower heat to medium low and allow to simmer for 10-12 minutes until thickened.
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23
Remove from heat.
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24
To assemble the lasagne:
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25
Preheat your oven to 375 F and make sure your oven rack is in the center position.
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26
Grease a 9x13 glass baking dish.
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27
Start by pouring about 1/4 cup of the cream sauce on the bottom of the pan, followed by 2 of the pasta sheets.
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28
Next layer the pulled chicken, the remaining cream sauce and then another layer of 2 pasta sheets.
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29
Next spread the spinach and ricotta mixture evenly over the pasta sheets.
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30
Top with the last 3 pasta sheets and then cover with all of the mozzarella.
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31
Sprinkle some rosemary over the top.
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32
Bake for 30-35 minutes until the cheese is bubbly and slightly browned.
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33
Allow to cool slightly before cutting.
