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.
I made this rosemary chicken lasagna for a Sunday lunch when I wanted something a little different from the usual red sauce lasagna. The rosemary really brightened up the flavor, and the creamy sauce made it feel extra cozy.
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
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Instructions
- Prep Oven:
- Preheat oven to 375°F (190°C).
- Chicken and Herbs:
- 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.
- 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.
- 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 Fillings:
- 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 lasagna has quickly become a family favorite. My kids especially love the cheesy top, and it makes enough for leftovers the next day.
Preparation & Cooking Times
Preparation takes about 30 minutes and cooking time is 45 minutes. Total time required is 1 hour 15 minutes.
Allergen & Nutrition Facts
Per serving: Calories 470, Total Fat 21 g, Carbohydrates 36 g, Protein 33 g. Contains milk, wheat (gluten), and possibly egg.
Serving Ideas
Add s autéed mushrooms or roasted vegetables for extra flavor or serve with a side salad and crusty bread.
Save to Pinterest Enjoy this savory lasagna as a cozy main dish for any occasion. It's wonderful reheated the next day and makes great leftovers.
Recipe Questions & Answers
- → Can I use fresh herbs other than rosemary?
Yes, thyme or oregano can be great alternatives to complement the chicken’s flavor.
- → What type of cheese works best in the layers?
Mozzarella provides creaminess and meltability, while Parmesan adds savory depth and a golden crust.
- → Is there a way to make the sauce thicker?
Slowly whisking the béchamel while cooking helps achieve a smooth, thick consistency perfect for layering.
- → Can I prepare this dish ahead of time?
Yes, assemble it in advance and refrigerate before baking to enhance flavors and save time.
- → What sides pair well with this dish?
A crisp salad or roasted vegetables complement the rich layers and add balance to the meal.
