Pin It 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 cool autumn evening after finding a bundle of fresh rosemary in the market. Ever since, it has become a cherished favorite at our dinner table.
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: ½ teaspoon
- Whole milk: 3 cups (700 ml)
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Nutmeg: ¼ teaspoon
- Parmesan cheese: ½ cup (50 g), grated
- No-boil lasagna noodles: 12
- Mozzarella cheese: 2 cups (200 g), shredded
- Parmesan cheese (for topping): ½ cup (50 g), grated
- Optional baby spinach: 1 cup (100 g), roughly chopped
Instructions
- Prepare oven:
- 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 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.
- Optional spinach:
- If using, stir chopped spinach into the chicken mixture.
- Assemble layers:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Layer filling:
- 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 It Sharing this dish always brings back memories of family gatherings where the aroma of rosemary filled our kitchen and everyone eagerly awaited the first slice.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, and foil are essential for assembling and baking this lasagna.
Allergen Information
Contains milk, wheat (gluten), and possible egg if using egg-based lasagna noodles.
Nutritional Information
Each serving contains approximately 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein.
Pin It This rosemary chicken lasagna is a hearty centerpiece sure to impress. Serve hot and enjoy its fragrant, creamy goodness with every bite.
Recipe Questions & Answers
- → Can I substitute fresh rosemary with dried rosemary?
Yes, dried rosemary can be used but reduce the quantity to about one-third to avoid overpowering the flavors. Add it earlier in the cooking process to rehydrate and release its aroma.
- → What type of cheese works best for layering?
Mozzarella provides a creamy melt, while Parmesan adds a sharp, nutty flavor. Using both creates a rich, balanced texture and taste.
- → Is béchamel sauce necessary for this dish?
Béchamel adds creaminess and moisture, balancing the layers. Omitting it changes the texture and may result in a drier dish.
- → Can I prepare this dish ahead of time?
Assembling ahead and refrigerating for a few hours is possible. Allow extra baking time if cooking directly from the fridge to ensure even heating.
- → What are good side options to pair with this dish?
Fresh green salads, roasted vegetables, or a crisp white wine like Sauvignon Blanc complement its rich flavors perfectly.