Save to Pinterest 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 this rosemary chicken lasagna for a dinner party where everyone loved the unique flavor combination. It quickly became a family-favorite comfort food in our home.
Ingredients
- Chicken breast: 2 cups (300 g), cooked and shredded
- Fresh rosemary: 2 tablespoons, finely chopped
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Whole milk: 3 cups (700 ml)
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Nutmeg: ¼ teaspoon
- Parmesan cheese: ½ cup (50 g), grated (plus ½ cup (50 g) for topping)
- No-boil lasagna noodles: 12 pieces
- Mozzarella cheese: 2 cups (200 g), shredded
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Preheat:
- Preheat oven to 375°F (190°C).
- Chicken & Rosemary:
- 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 & Serve:
- Let rest 10 minutes before slicing and serving.
Save to Pinterest Sharing this dish around the table with my family always brings back memories of laughter and warmth. Kids especially enjoy the cheesy top and mild chicken flavor.
Required Tools
To make this recipe, you will need a skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife, cutting board, and foil.
Nutritional Information
Each serving provides around 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein.
Serving Suggestions
This rosemary chicken lasagna pairs beautifully with a crisp white wine, such as Sauvignon Blanc, and a simple green salad.
Save to Pinterest Enjoy this comforting lasagna fresh from the oven, and savor the wonderful aroma of rosemary. Leftovers taste even better the next day.
Answers to Recipe Questions
- → How do I prevent the béchamel sauce from lumping?
Whisk the butter and flour together thoroughly before gradually adding milk, stirring constantly until the sauce thickens smoothly.
- → Can I substitute fresh rosemary with dried?
Yes, but use about one-third the amount as dried rosemary is more concentrated in flavor.
- → What is the best way to shred cooked chicken for layering?
Use two forks to pull cooked chicken apart gently into thin strands for even layering and texture.
- → Is it necessary to rest the lasagna before serving?
Resting for 10 minutes allows the layers to set, making slicing neater and flavors to meld together.
- → Can I add vegetables to this dish?
Sautéed mushrooms or chopped spinach are excellent additions, enhancing flavor and nutrition while maintaining balance.