Save A savory twist on the classic Italian favorite, this lasagna layers tender chicken, creamy béchamel, mozzarella, and fresh rosemary for a comforting, fragrant meal.
The first time I made this rosemary chicken lasagna, the aroma filled the kitchen and had everyone eager for dinner. I loved how easy it was to switch things up from traditional beef lasagna and the fresh herbs made it extra special.
Ingredients
- Chicken and Seasonings: 2 cups (300 g) cooked chicken breast, shredded, 2 tablespoons fresh rosemary, finely chopped, 2 cloves garlic, minced, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Sauce: 3 cups (700 ml) whole milk, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, ¼ teaspoon nutmeg, ½ cup (50 g) grated Parmesan cheese
- Pasta and Assembly: 12 no-boil lasagna noodles, 2 cups (200 g) shredded mozzarella cheese, ½ cup (50 g) grated Parmesan cheese (for topping)
- Optional: 1 cup (100 g) baby spinach, roughly chopped
Instructions
- Prep:
- Preheat oven to 375°F (190°C).
- Chicken and Herbs:
- In a skillet, heat olive oil over medium heat. Add garlic and rosemary, sauté 1 minute until fragrant. Stir in shredded chicken, salt, and pepper. Toss to combine, remove from heat.
- Béchamel Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, 5–7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
- Optional Spinach:
- If using, stir chopped spinach into the chicken mixture.
- Layer:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Assemble:
- Top with 1/3 of the chicken mixture, 1/4 of béchamel, and 1/4 of mozzarella. Repeat layers two more times. Finish with final noodles, remaining béchamel, mozzarella, and Parmesan.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until golden and bubbling.
- Rest and Serve:
- Let rest 10 minutes before slicing and serving.
Save This lasagna was the highlight at our last family dinner. Everyone gathered around for seconds and praised the rosemary twist.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Nutritional Information
Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g (per serving)
Serving Suggestions
Pairs well with a crisp white wine such as Sauvignon Blanc or a fresh green salad.
Save This rosemary chicken lasagna makes any dinner feel like a special occasion. Bake, slice, and enjoy with your favorite company.
Recipe Guide
- → Can I prepare the chicken mixture ahead of time?
Yes, the seasoned chicken and rosemary mix can be prepared a day in advance and refrigerated to enhance the flavors before layering.
- → What type of cheese works best for layering?
Mozzarella provides ideal meltiness, while Parmesan in the béchamel adds a sharp, nutty depth, creating a balanced creamy texture.
- → How can I make the béchamel sauce thicker?
Ensure the roux is cooked well before adding milk and whisk continuously while heating to achieve a smooth, thickened sauce without lumps.
- → Is it necessary to use no-boil noodles?
No-boil noodles simplify layering and baking by absorbing moisture from the sauce and ingredients during cooking, resulting in tender pasta.
- → Can I add vegetables to this layered dish?
Yes, ingredients like baby spinach or sautéed mushrooms can be incorporated in the layers for added flavor and nutrition.