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.
My first attempt at this rosemary chicken lasagna was a hit at our Sunday dinner. The smell of rosemary and garlic wafting from the oven had everyone asking what was cooking
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: 1/2 teaspoon
- Whole milk: 3 cups (700 ml)
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Nutmeg: 1/4 teaspoon
- Parmesan cheese: 1/2 cup (50 g), grated
- No-boil lasagna noodles: 12
- Mozzarella cheese: 2 cups (200 g), shredded
- Parmesan cheese (for topping): 1/2 cup (50 g), grated
- Optional baby spinach: 1 cup (100 g), roughly chopped
Instructions
- Preheat:
- 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 and assemble:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce. Top with 1/3 of the chicken mixture, 1/4 of béchamel, and 1/4 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 This lasagna became our go-to meal for family gatherings, with everyone from kids to grandparents asking for seconds
Serving Suggestions
Pair slices of the lasagna with a simple arugula salad and a glass of crisp white wine for a balanced dinner
Storing & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through
Allergen Information
This recipe contains milk and wheat (gluten). Check your noodles for possible egg content if allergies are a concern
Save Bake this rosemary chicken lasagna for any special occasion—it's sure to impress your guests and fill your kitchen with mouthwatering aromas
Recipe FAQs
- → How is the chicken prepared for the dish?
The cooked chicken breast is shredded and sautéed with garlic and fresh rosemary before layering, enhancing its flavor and aroma.
- → What type of sauce is used in the layering?
A creamy béchamel sauce made with butter, flour, milk, nutmeg, and Parmesan cheese is used to add richness and moisture.
- → Can I use fresh pasta noodles instead of no-boil noodles?
Yes, fresh pasta can be used but may require adjustment in cooking time or additional sauce to ensure proper texture.
- → Is it possible to add vegetables to the layers?
Baby spinach is optional and can be mixed with the chicken for added color and nutrition; other vegetables like mushrooms can also be added.
- → What is the best way to achieve a golden top layer?
Cover the dish with foil for the first 30 minutes of baking, then remove it for the remaining 10-15 minutes to allow the cheese to brown.