Save 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 first made this rosemary chicken lasagna when I wanted something special for Sunday dinner. The fresh herbs made the whole house smell amazing as it baked.
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:
- 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.
- 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:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Assemble:
- 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:
- Let rest 10 minutes before slicing and serving.
Save Whenever I serve this to my family, the aroma from the rosemary gets everyone excited for dinner. Even picky eaters always come back for seconds.
Required Tools
Skillet, saucepan, baking dish, whisk, knife and cutting board, foil
Allergen Information
Milk, wheat, possible egg (depending on noodles). Always check labels for traces of allergens.
Nutritional Information
Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g per serving
Save This lasagna is best enjoyed hot with your favorite salad. The rosemary aroma makes it extra special every time.
Recipe Questions
- → How do I prevent the lasagna from being soggy?
Ensure béchamel sauce isn't overly thin by cooking until thickened. Layer noodles evenly and avoid excessive sauce to keep texture balanced.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it a day in advance. Keep it refrigerated and bake just before serving for best results.
- → What is béchamel sauce and how is it made?
Béchamel is a creamy white sauce made from butter, flour, and milk. It's cooked until thick and seasoned lightly with nutmeg and cheese for added depth.
- → Is fresh rosemary essential or can dried be used?
Fresh rosemary offers a brighter, more fragrant flavor, but dried can be substituted at a lower quantity if needed.
- → Can I add vegetables to this dish?
Yes, sautéed mushrooms or chopped spinach can be mixed in with the chicken mixture for added texture and flavor.