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.
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
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.
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.