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.
I created this rosemary chicken lasagna on a rainy Sunday after craving something hearty but a bit different than classic beef lasagna. The first bite always reminds me of family dinners where the aroma of rosemary filled the kitchen and everyone gathered around for seconds.
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
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Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C).
- Prepare 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.
- Make 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.
- Add 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 Whenever we serve this at family gatherings, it disappears quickly and everyone comments on how the rosemary adds an unexpected brightness. It's the go-to comfort meal for chilly evenings and special occasions.
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
Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g (per serving)
Save This rosemary chicken lasagna is perfect with a crisp salad and white wine. Savor each comforting slice with loved ones.
Recipe FAQ
- → Can I substitute fresh rosemary with dried rosemary?
Yes, dried rosemary can be used but reduce the quantity to about one-third to one-half to avoid overpowering the dish.
- → What type of cheese works best for layering?
Shredded mozzarella provides a creamy texture while Parmesan adds a nutty, salty depth, both essential for balanced flavor and melt.
- → Is it necessary to use no-boil noodles?
No-boil noodles simplify preparation but traditional noodles can be pre-cooked; just ensure they are drained well before layering.
- → How can I make the béchamel sauce thicker?
Cook the flour and butter roux slightly longer before adding milk, and whisk continuously until the sauce thickens to your desired consistency.
- → Can I add vegetables to the layers?
Yes, sautéed mushrooms, spinach, or roasted vegetables can be included to enhance flavor and add texture.
- → What oven temperature is ideal for baking?
Preheat to 375°F (190°C) to bake until the top is golden and bubbling, typically around 40-45 minutes including uncovering time.
