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 first made this rosemary chicken lasagna on a rainy weekend, hoping to bring a little warmth and comfort to our table. The delicate infusion of herbs and the creamy sauce quickly made it a new 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).
- Cook Chicken:
- 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.
- Assemble Lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Layer Ingredients:
- 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 This lasagna has become a staple for Sunday gatherings in our house. My grandmother loves the touch of rosemary, and leftovers are just as delicious for next-day lunches.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Allergen Information
Contains milk and wheat (gluten), and possible egg. Always check ingredient labels for traces of allergens.
Nutritional Information
Per serving: Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g
Save Serve this flavorful dish with a side salad and a crisp white wine for a memorable meal. Let it rest before slicing for perfect layers every time.
Recipe Guide
- → Can I prepare the chicken in advance?
Yes, shredded cooked chicken can be prepared ahead and refrigerated to speed up assembly time.
- → What type of cheese works best for layering?
Mozzarella provides smooth melting, while Parmesan adds a nutty, savory finish to the layers.
- → Is fresh rosemary essential for flavor?
Fresh rosemary delivers a fragrant, aromatic herbal note that enhances the chicken’s flavor profile.
- → Can I substitute the béchamel sauce?
The creamy béchamel creates a smooth texture, but ricotta or a simple white sauce can be alternatives.
- → How can I avoid watery lasagna layers?
Drain excess moisture from ingredients like spinach and avoid over-saucing to maintain firm layers.
- → What wine pairing complements this dish?
A crisp white wine, such as Sauvignon Blanc, balances the creamy and herbal flavors quite well.