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 made this Rosemary Chicken Lasagna for a family dinner, and the aroma of fresh rosemary filled the house, making everyone eager to gather at the table. The first bite reminded us all how comforting homemade lasagna can be.
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 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.
- Build 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.
Pin It Gathering around this lasagna is always a special event in our home. My kids love helping with the layering, and it's become their favorite comfort food at cold-weather celebrations.
Preparation and Cooking Times
Preparation Time: 30 minutes. Cooking Time: 45 minutes. Total Time: 1 hour 15 minutes.
Serving and Pairings
This lasagna pairs wonderfully with a crisp green salad or steamed vegetables. Enjoy it with a glass of Sauvignon Blanc to balance its creamy richness.
Nutrition Information
Each serving contains about 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein.
Pin It Try prepping the components a day ahead to make assembly easier. Enjoy every fragrant bite with your favorite company!
Recipe FAQs
- → Can I use fresh or dried rosemary?
Fresh rosemary provides a bright, fragrant flavor, but dried rosemary can be used in smaller amounts if fresh is unavailable.
- → What type of cheese works best for layering?
Mozzarella is ideal for melting, while Parmesan adds a savory depth to the béchamel sauce and topping.
- → How do no-boil noodles affect preparation?
No-boil noodles save time as they soften during baking, absorbing flavors without prior cooking.
- → Can I add vegetables to this dish?
Yes, sautéed mushrooms or baby spinach can be incorporated to enhance flavor and texture.
- → What is the best way to ensure creamy béchamel?
Constantly whisk milk into the roux over medium heat until the sauce thickens smoothly without lumps.
- → How should leftovers be stored?
Cover and refrigerate for up to three days; reheat gently to maintain creaminess and texture.