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 tried this recipe for a family gathering, and everyone was delighted by the fragrant rosemary and tender chicken. It became an instant favorite at our dinner table.
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
- Prepare Oven:
- Preheat oven to 375°F (190°C).
- Sauté 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 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
- Add Optional Spinach:
- 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. 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 to 15 minutes, until golden and bubbling.
- Rest and Serve:
- Let rest 10 minutes before slicing and serving.
Save This rosemary chicken lasagna is now a regular request from my family, especially on cozy Sunday evenings when we gather together for a homemade meal.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Allergen Information
Contains: Milk, wheat (gluten), possible egg (if using egg-based lasagna noodles). Always check ingredient labels for traces of allergens.
Nutritional Information
Per serving: 470 calories, 21 g total fat, 36 g carbohydrates, 33 g protein
Save Enjoy every comforting bite of this rosemary chicken lasagna. It brings classic Italian flavor and fresh herbs to your dinner table.
Recipe FAQ
- → How do I keep chicken moist in the layers?
Using shredded cooked chicken combined with béchamel sauce helps retain moisture, ensuring tender bites throughout.
- → Can fresh rosemary be substituted?
Fresh rosemary provides optimal flavor, but dried rosemary can be used in smaller amounts if needed.
- → What is the purpose of béchamel sauce here?
Béchamel adds a creamy texture and rich flavor, balancing the savory chicken and cheese layers.
- → Are no-boil noodles necessary?
No-boil noodles simplify assembly and absorb sauce well, but regular noodles pre-cooked al dente can also be used.
- → Can I add vegetables to this dish?
Yes, ingredients like chopped spinach or sautéed mushrooms can be incorporated for added flavor and nutrition.