Lasagna doesn’t always have to be sausage, mozzarella, and red sauce.
There really are no rule.

Lemon. Chicken. Rosemary. Swiss. Lasagna layers of love.

Lemon Rosemary Chicken Lasagna

Lasagna Noodles:
1 cup all purpose flour
1 egg
zest and juice of 1 lemon

On the counter or in a large bowl, form a well in the center of the flour. Crack the egg into the well and “pull” the flour in, using a fork. Add lemon zest and juice. Then, with floured hands, minimally handle the dough to form into 2 small dough discs. Set aside for 5-10 minutes.

Using a pasta maker or a rolling pin, roll out the dough into four 9″ long lasagna strips.

Lemon Rosemary Chicken:
1 lb. boneless, skinless chicken tenders
juice and zest of 1 lemon
3 Tbs. butter
12 oz. mascarpone cheese
12 oz. swiss cheese, grated
2 Tbs. fresh rosemary
sea salt and pepper
2 cups fresh spinach leaves

Preheat the oven to 425 degrees. Combine the chicken, lemon juice and zest, and butter (with some salt and pepper) in a covered baking dish. Bake until chicken is cooked through – about 30 minutes.
Shred with two forks, once cool enough to handle, reserving all the juices.
In a large bowl, mix together the chicken and reserved juices, mascarpone, 2/3 of the Swiss, and fresh rosemary.

Drizzle any remaining juice from the baked chicken over the bottom of a 9″x 9″ baking pan. Line the pan with 2 of the 4 lasagna sheets. Cover with 1 cup spinach leaves. 
Pour 1/2 the lemon chicken rosemary filling evenly over the spinach. Then top with the last 2 lasagna sheets, remaining spinach, and the second half of the filling.

Sprinkle with the remaining grated Swiss.

Bake at 425 degrees for 20 minutes, until bubbling and golden brown.

Lasagna is always best served the next day, reheated.