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, my kitchen smelled absolutely amazing. The combination of fresh herbs with rich, creamy sauce immediately became a household favorite.
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
- Prepare Oven:
- Preheat oven to 375°F (190°C)
- Chicken Mixture:
- 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.
- Spinach (Optional):
- If using, stir chopped spinach into the chicken mixture.
- Layer Lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Build Layers:
- Top with ⅓ of the chicken mixture, ¼ of béchamel, and ¼ 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 We enjoyed this dish together on a chilly weekend and it quickly disappeared from the table. Even my picky eater asked for seconds!
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Allergen Information
Contains: milk, wheat (gluten), and possible egg (if using egg-based lasagna noodles). Always check ingredient labels for possible traces of allergens.
Nutritional Information
Per serving: Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g
Save This rosemary chicken lasagna is perfect for gatherings or a family meal. Enjoy the cozy herbal aroma and creamy layers in every bite.
Recipe FAQs
- → Can I use fresh or dried rosemary?
Fresh rosemary is preferred for its bright, fragrant flavor, but dried rosemary can be used in smaller amounts; soak it first to soften.
- → What type of noodles work best?
No-boil lasagna noodles simplify preparation, but traditional boiled noodles can be used with slight adjustments to layering moisture.
- → How can I make the béchamel sauce thicker?
Slowly whisk milk into the butter-flour roux and cook gently until it coats the back of a spoon to achieve the ideal thickness.
- → Is it possible to add vegetables?
Yes, sautéed mushrooms, spinach, or roasted vegetables blend well and add extra flavor and texture to the layers.
- → How long should the dish rest before serving?
Allowing the dish to rest for about 10 minutes lets the layers set and makes slicing easier while enhancing overall flavor harmony.