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.
This recipe quickly became a family favorite with its rich flavors and easy preparation.
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
- Preheat Oven:
- Preheat oven to 375°F (190°C).
- Cook 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:
- 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 makes dinner gatherings feel special and brings everyone around the table with smiles.
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
Per serving: 470 Calories, 21 g Total Fat, 36 g Carbohydrates, 33 g Protein
Save This rosemary chicken lasagna is a delicious comfort food that impresses every time.
Recipe FAQ
- → Can I use fresh rosemary instead of dried?
Fresh rosemary is recommended for its vibrant aroma and flavor, but dried rosemary can be substituted in smaller amounts if needed.
- → What type of cheese works best for layering?
Mozzarella provides a creamy melt, while Parmesan adds a sharp, nutty touch in the béchamel and topping stages.
- → How do I prevent the noodles from drying out?
Using no-boil lasagna noodles ensures they absorb moisture from the sauce and fillings, keeping layers tender and moist.
- → Is it possible to add vegetables?
Yes, sautéed mushrooms, spinach, or roasted vegetables can be incorporated for added flavor and texture.
- → Can this dish be prepared ahead of time?
Assembling in advance and baking just before serving allows flavors to meld, making it a convenient option for meal prep.