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.
This rosemary chicken lasagna is a delightful departure from the traditional beef version. It combines tender chicken with the aromatic freshness of rosemary, creating a unique and heartwarming meal perfect for family dinners or entertaining guests.
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: ½ teaspoon
- whole milk: 3 cups (700 ml)
- unsalted butter: 3 tablespoons
- all-purpose flour: 3 tablespoons
- nutmeg: ¼ teaspoon
- grated Parmesan cheese: ½ cup (50 g)
- no-boil lasagna noodles: 12
- shredded mozzarella cheese: 2 cups (200 g)
- grated Parmesan cheese (for topping): ½ cup (50 g)
- baby spinach: 1 cup (100 g), roughly chopped (Optional)
Instructions
- Preheat oven:
- 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.
- Make béchamel sauce:
- For the 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.
- Assemble first layer:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Layer lasagna:
- 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 This lasagna has become a go-to dish for our family gatherings, always receiving rave reviews for its unique flavor and comforting appeal.
Required Tools
- Skillet
- Saucepan
- 9x13-inch (23x33 cm) baking dish
- Whisk
- Knife and cutting board
- Foil
Allergen Information
- Contains: Milk, Wheat (gluten), and possible egg (if using egg-based lasagna noodles).
- Always check ingredient labels for possible traces of allergens.
Nutritional Information (per serving)
- Calories: 470
- Total Fat: 21 g
- Carbohydrates: 36 g
- Protein: 33 g
Pin it Serve this delightful Rosemary Chicken Lasagna warm, alongside a fresh green salad for a complete and satisfying meal that will impress everyone at your table.
Frequently Asked Questions
- → Can I substitute fresh rosemary with dried rosemary?
Yes, use 1 teaspoon dried rosemary if fresh is unavailable. Adjust to taste, as dried herbs are more concentrated.
- → What type of chicken works best?
Shredded cooked chicken breast gives the best texture. Rotisserie or leftover roasted chicken are good options.
- → Can I add vegetables to the lasagna?
Absolutely! Sautéed mushrooms, baby spinach, or roasted vegetables complement the cheesy layers and create extra flavor.
- → Should I cook the lasagna noodles beforehand?
No-boil noodles are used and do not require pre-cooking. Regular noodles should be boiled before assembling.
- → How can I lighten this dish?
Use part-skim mozzarella, low-fat milk, and reduce butter to make it lighter while retaining flavor and texture.
- → What wine pairs well with this meal?
Crisp white wines like Sauvignon Blanc complement the creamy and herbal notes beautifully.