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 this rosemary chicken lasagna for a family Sunday dinner and it quickly became a requested favorite. The gentle aroma of rosemary mingling with creamy sauce brings everyone to the table in anticipation.
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
- Prepare the oven:
- Preheat oven to 375°F (190°C).
- Sauté 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 ingredients:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- First round of layers:
- Top with 1/3 of the chicken mixture, 1/4 of béchamel, and 1/4 of mozzarella. Repeat layers two more times.
- Finish and bake:
- Finish with final noodles, remaining béchamel, mozzarella, and Parmesan. 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 My kids love helping layer the noodles and sprinkle cheese, turning dinner into a fun family project. Sharing it warm from the oven makes for laughter around the table.
Serving Suggestions
Pair your slice with a light salad and crisp white wine for a balanced meal. Add a sprinkle of fresh rosemary for extra aroma when plating.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the oven or microwave until warmed through.
Nutritional Information
Each serving contains approximately: 470 calories, 21 g total fat, 36 g carbohydrates, 33 g protein.
Pin This rosemary chicken lasagna is the perfect comfort food to impress or just cozy up with. Enjoy every fragrant, cheesy layer!
Recipe Questions
- → How is the béchamel sauce prepared?
Melt butter, whisk in flour to form a roux, then gradually add milk while stirring. Cook until thickened, season with nutmeg, and stir in Parmesan cheese.
- → Can I add vegetables to this dish?
Yes, sautéed mushrooms or chopped spinach can be added to the layers for extra flavor and nutrition.
- → What cheese types are used in layering?
Mozzarella is used for melting and creaminess, while Parmesan adds a nutty, savory finish to the béchamel and topping.
- → What is the best way to prepare the chicken?
Cook and shred chicken breast, then toss with garlic, chopped rosemary, olive oil, salt, and pepper before assembling.
- → How long should it bake for?
Bake covered for 30 minutes, then uncovered for an additional 10–15 minutes until the top is golden and bubbling.