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 dinner, and everyone loved the combination of tender chicken and fresh herbs layered with creamy sauce and cheese.
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 and Chicken Mixture:
- Preheat oven to 375°F (190°C). 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:
- 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.
- Add Fillings and Repeat:
- 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.
Pin This lasagna became a Sunday tradition for us, gathering everyone around the table and filling the kitchen with the comforting aroma of rosemary and melted cheese.
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)
Pin Serve hot, garnished with a sprig of rosemary for a beautiful finish. Everyone will linger for seconds, so be ready!
Recipe Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken adds extra flavor and tender texture. Just shred the meat as directed.
- → Is it necessary to use fresh rosemary?
Fresh rosemary brings vibrant aroma, but 1 tablespoon dried rosemary works if needed.
- → Can I prepare this dish ahead of time?
Absolutely. Assemble, cover, and refrigerate up to one day before baking for convenience.
- → What is the best substitute for béchamel sauce?
Try a lighter white sauce or use store-bought Alfredo for a shortcut, adjusting for taste and thickness.
- → How should leftovers be stored?
Cool completely, then store covered in the refrigerator for up to three days. Reheat gently before serving.
- → Can I add vegetables besides spinach?
Sautéed mushrooms, zucchini, or roasted peppers make excellent additions for extra flavor and texture.