Pin A savory twist on the classic Italian favorite, this lasagna layers tender chicken, creamy béchamel, mozzarella, and fresh rosemary for a comforting, fragrant meal.
I first made rosemary chicken lasagna for a chilly weekend gathering, and it quickly disappeared from the table. The savory, aromatic layers were a true hit with everyone.
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, 1/2 teaspoon black pepper
- Sauce: 3 cups (700 ml) whole milk, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1/4 teaspoon nutmeg, 1/2 cup (50 g) grated Parmesan cheese
- Pasta and Assembly: 12 no-boil lasagna noodles, 2 cups (200 g) shredded mozzarella cheese, 1/2 cup (50 g) grated Parmesan cheese for topping
- Optional: 1 cup (100 g) baby spinach, roughly chopped
Instructions
- Prep The Oven And Chicken:
- Preheat oven to 375°F (190°C). 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.
- Make The 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.
- Combine With Spinach (Optional):
- If using, stir chopped spinach into the chicken mixture.
- Layer The Lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce. 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.
Pin This rosemary chicken lasagna is a favorite when we gather around the table for Sunday dinner. The creamy layers and herb aroma always remind me of family comfort and warmth.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Nutritional Information
Per serving: Calories 470, Total Fat 21 g, Carbohydrates 36 g, Protein 33 g
Serving Suggestions
Pairs beautifully with a crisp white wine such as Sauvignon Blanc, or a simple green salad on the side.
Pin This recipe gives you a truly comforting lasagna with gentle rosemary fragrance. Enjoy every cheesy layer!
Recipe FAQ
- → How do I keep the chicken moist in the layers?
Using shredded cooked chicken tossed with olive oil, garlic, and rosemary helps lock in moisture and enhances flavor in each layer.
- → Can I prepare this dish ahead of time?
Yes, assemble the layers in advance and refrigerate. Bake just before serving to ensure a golden crust and melty cheese.
- → What can I substitute for fresh rosemary?
Dried rosemary can be used but reduce quantity to avoid overpowering the dish. Fresh is preferred for its bright aroma.
- → Is it necessary to use no-boil noodles?
No-boil noodles simplify preparation by softening during baking, but regular noodles can be used if precooked according to package instructions.
- → How can I add extra vegetables to this meal?
Incorporate chopped spinach or sautéed mushrooms into the chicken mixture before layering to boost flavor and nutrition.