Save to Pins A savory twist on the classic Italian favorite, this lasagna layers tender chicken, creamy béchamel, mozzarella, and fresh rosemary for a comforting, fragrant meal.
The first time I made this rosemary chicken lasagna, the kitchen filled with an amazing herbal aroma that made everyone wander in to see what was baking. It quickly became a requested favorite for potlucks and chilly evenings.
Ingredients
- Cooked chicken breast: 2 cups (300 g), shredded
- Fresh rosemary: 2 tablespoons, finely chopped
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Whole milk: 3 cups (700 ml)
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Nutmeg: 1/4 teaspoon
- Parmesan cheese: 1/2 cup (50 g), grated (for sauce), plus 1/2 cup (50 g) grated (for topping)
- Lasagna noodles: 12 no-boil sheets
- Mozzarella cheese: 2 cups (200 g), shredded
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Preheat and Prep:
- 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 the Béchamel:
- 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 Parmesan cheese. Remove from heat.
- Add Spinach (Optional):
- If using, stir chopped spinach into chicken mixture.
- Layer Lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over sauce. Top with 1/3 chicken, 1/4 béchamel, and 1/4 mozzarella. Repeat layers two more times. Finish with final noodles, remaining béchamel, mozzarella, and Parmesan.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake 10–15 minutes more, until golden and bubbling.
- Rest and Serve:
- Let rest 10 minutes before slicing and serving.
Save to Pins Gathering the family around the table for this lasagna has become our Sunday ritual, where everyone gets a warm, cheesy serving and plenty of laughs.
Serving Suggestions
Pair with a simple green salad and a crisp white wine, such as Sauvignon Blanc, for a well-rounded meal.
Variations
Try adding sautéed mushrooms or roasted vegetables between the layers for added flavor and nutrition.
Storage & Reheating
Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave until warmed through.
Save to Pins This rosemary chicken lasagna brings a touch of elegance to weeknight dinners. Enjoy each herb-scented, cheesy bite!
Questions & Answers
- → How do I prepare the chicken for the layers?
Cook chicken breasts thoroughly, then shred and sauté with olive oil, garlic, rosemary, salt, and pepper to enhance flavor before layering.
- → What is the role of the béchamel sauce?
Béchamel provides a creamy, velvety texture that binds the layers while adding subtle richness and a hint of nutmeg.
- → Can I add vegetables to this dish?
Yes, chopped baby spinach can be folded into the chicken mix for added color and nutrition. Roasted mushrooms or vegetables also work well.
- → What type of noodles is best suited for this dish?
No-boil lasagna noodles simplify preparation and absorb flavors during baking, resulting in tender, cohesive layers.
- → How long should the lasagna rest after baking?
Letting the dish rest for about 10 minutes before slicing helps it set, making clean servings easier and preserving moisture.