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.
I first made this rosemary chicken lasagna for a family gathering, and everyone loved the herby aroma mingling with melted cheese. It's become a go-to for cozy dinners when we want something comforting but a little different from classic beef lasagna.
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:
- 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 (Optional):
- 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 Layers:
- 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 Lasagna:
- 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 Making this dish is a family tradition for Sunday dinners, and my kids love helping layer the noodles and sprinkle the cheese on top.
Required Tools
You'll need a skillet for preparing the chicken, a saucepan for the béchamel sauce, a 9x13-inch (23x33 cm) baking dish for assembling, a whisk for the sauce, and a knife and cutting board for chopping.
Notes
For a lighter version, use part-skim cheeses and low-fat milk. Add sautéed mushrooms or roasted vegetables for extra flavor.
Nutritional Information
Each serving contains approximately 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein.
Save Enjoy this rosemary chicken lasagna warm, garnished with fresh herbs. It makes a satisfying centerpiece for your next cozy dinner.
Recipe FAQ
- → How do I prepare the béchamel sauce?
Start by melting butter, then whisk in flour to form a roux. Gradually add milk, stirring constantly until thickened, then season with nutmeg and Parmesan cheese for richness.
- → Can I use fresh rosemary instead of dried?
Fresh rosemary is preferred for its vibrant aroma, giving the dish a fragrant and herbal note without overpowering the flavors.
- → What is the best way to layer the dish?
Begin with a thin béchamel layer, then noodles, chicken mixture, béchamel, and mozzarella, repeating three times before finishing with cheeses on top for even baking.
- → Can I add vegetables to this dish?
Yes, adding sautéed mushrooms or chopped spinach introduces extra flavor and freshness, complementing the creamy textures well.
- → How long should the dish rest before serving?
Allow it to rest about 10 minutes after baking to help set the layers, making slicing easier and enhancing flavors.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc balances the creamy and herbaceous notes, enhancing the overall dining experience.