Save to Pinterest A savory twist on the classic Italian favorite, this lasagna layers tender chicken, creamy béchamel, mozzarella, and fresh rosemary for a comforting, fragrant meal.
Making this rosemary chicken lasagna was such a treat for my family. The blend of chicken and fresh herbs brought extra warmth to our dinner table, and everyone kept coming back for seconds.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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 noodles
- Mozzarella cheese: 2 cups (200 g), shredded
- Parmesan cheese (for topping): ½ cup (50 g), grated
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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.
- Assemble 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:
- 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 to Pinterest This recipe quickly became a favorite at gatherings in our home. Sharing slices of warm, cheesy lasagna with loved ones always brings out the best stories.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Preparation and Timing
Set aside 30 minutes for prep and 45 minutes to bake; let it cool for 10 minutes before serving for perfect slices.
Pairings and Variations
Try pairing with a crisp white wine such as Sauvignon Blanc. For extra flavor, add sautéed mushrooms or roasted vegetables.
Tools You'll Need
You'll need a skillet, saucepan, 9x13-inch baking dish, whisk, knife, cutting board, and foil to assemble and bake your lasagna.
Save to Pinterest 
A touch of rosemary infuses each bite with extra comfort. Serve this lasagna warm and enjoy every savory layer with your favorite company.
Common Questions
- → How do I ensure the chicken stays moist?
Use shredded cooked chicken breast and combine it with olive oil and béchamel sauce to retain moisture throughout baking.
- → Can I prepare this dish ahead of time?
Yes, assemble the layers and refrigerate for a few hours before baking to deepen the flavors.
- → What cheese works best for melting?
Mozzarella provides creamy meltiness while Parmesan adds sharpness and richness to the layers.
- → Is there a substitute for fresh rosemary?
Dried rosemary can be used but reduce the amount by half to prevent overpowering the dish.
- → How to make béchamel sauce creamy without lumps?
Whisk constantly while gradually adding milk to the roux until thickened to ensure smooth béchamel.
