Pin Recipe 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 for a Sunday family dinner, it quickly became a new favorite at our table. The aroma of fresh rosemary and the creamy sauce drew everyone into the kitchen before it was even out of the oven.
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)
- Prepare Chicken
- 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.
- 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.
Pin Recipe Gathering around this lasagna always reminds us of chilly nights spent together, sharing laughter and enjoying the happy silence of second helpings.
Serving Suggestions
This lasagna pairs beautifully with a crisp green salad, roasted vegetables, or a glass of Sauvignon Blanc for an extra touch of elegance.
Allergen Information
Contains: Milk, Wheat (gluten), and possible egg (if using egg-based lasagna noodles). Always check ingredient labels for traces of allergens.
Nutrition & Storage
Each serving has about 470 calories. Leftovers keep well in the refrigerator for up to 3 days and are perfect for reheating as a quick lunch.
Pin Recipe This flavorful rosemary chicken lasagna brings comfort and a delicious herby spin to a classic dish. Enjoy every cozy, melty bite!
Recipe FAQs
- → What makes the béchamel sauce creamy?
The sauce is made by melting butter, whisking in flour to create a roux, then gradually adding milk while stirring until thickened. Parmesan cheese adds a rich, savory depth.
- → Can fresh rosemary be substituted?
Fresh rosemary provides a fragrant herbal note that complements chicken well, but dried rosemary can be used in smaller amounts if fresh is unavailable.
- → How can I ensure the chicken stays tender?
Using cooked, shredded chicken breast prevents dryness, and combining it with béchamel sauce keeps moisture throughout baking.
- → Is it necessary to use no-boil lasagna noodles?
No-boil noodles simplify assembly and absorb sauce as they bake, but traditional noodles can be pre-cooked if preferred.
- → What are good side dishes to serve with this meal?
A crisp green salad or steamed vegetables pair nicely, and a light white wine like Sauvignon Blanc enhances flavors.