Rosemary Chicken Lasagna with Mushrooms, Kale, and Spinach

Who doesn’t love Lasagna? This recipe comes all the way over from Vancouver Island from my good friend Lyndsay Wells the Kitchen Witch. I’ve never met Lyndsay face to face, however, I feel like we are soul sisters. We have so much in common from appearing on the same TV show, Recipe to Riches, to running our own blogs and youtube channels. We both have full time jobs and are driven by our passion for food to make videos and recipes so everyone can enjoy!

Late last year Lyndsay and I decided to do our first youtube collab together and decided to schedule somewhere in February. The plan was to swap recipes and see how we made out. I scanned Lyndsay’s channel and boy does she have a LOT of recipes. There was one that caught my eye almost immediately and that is the recipe I am going to share today – Rosemary Chicken Lasagna with Mushrooms, Kale and Spinach. It’s Lasagna without a hint of tomato sauce and swaddled with cheese – to die for. Here is the recipe!



2 – 3 tbsps olive oil

1 lb boneless chicken breast

1/2 red onion

8 cloves chopped garlic

8 oz sliced mushrooms

1 tbsp fresh rosemary

1 cup each kale and spinach

2 tbsps chicken stock

Lasagna sheets

2 cups ricotta cheese

3/4 +1/2 cup gruyere cheese

1/2 cup parmesan

2 cups mozzarella cheese

4 tbsps butter

4 tbsps flour

5 cups milk


White Pepper

Pinch of nutmeg



Start by butterflying your chicken breast and cut it into small cubes

Heat some olive oil and sauté the chicken till golden brown. Remove from heat

In the same pan add a bit more oil and the red onions and garlic followed by the mushrooms

Add the rosemary and ensure that the mushrooms are cooked

Add the kale and spinach and cook

Add a little bit of chicken stock for moisture and keep aside

Prepare the Bechamel by melting 4 tbsps of butter and stirring in 4 tbsps of flour till there are no lumps

Slowly whisk in 5 cups of cold milk

Cook stirring frequently till thickened

Stir in 3/4 cup of grated gruyere cheese

Add salt, pepper and pinch of nutmeg

In a 9 x 12 greased baking dish, add some Bechamel at the bottom and cover with two Lasagna sheets that you may need to trim to fit

Add one cup of ricotta over and spread

Add half of the chicken mixture

Add 1 cup of mozzarella followed by 1/4 cup each gruyere and parmesan

Add more Bechamel

Add two more Lasagna sheets

Add one more cup of ricotta

Add the other half of the chicken mixture

Pour over the remaining Bechamel sauce ensuring that the Lasagna sheets are well covered

Add another cup of mozzarella followed by 1/4 cup each gruyere and parmesan

Bake in a 350 degree oven for 30 – 40 mins or till the cheese is golden brown and bubbly


Watch my step by step video and follow the links to watch Lyndsay try my recipe for Thai Chicken Soup!