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 on a rainy weeknight, craving something cozy but with a fresh herbal note. The whole family loved it, especially with the aroma of rosemary wafting through the kitchen 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 and prep:
- Preheat oven to 375°F (190°C).
- Sauté aromatics and 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:
- 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.
- 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.
- Build and repeat layers:
- 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 Sitting at the table, everyone reached for seconds, and even the picky eaters enjoyed it. The leftovers heated up perfectly for lunch the next day, making it a new staple in our home.
Serving Suggestions
This lasagna pairs beautifully with a crisp green salad or roasted seasonal vegetables. Serve with a glass of chilled Sauvignon Blanc to complement the herbal notes.
Make It Your Own
Add sautéed mushrooms or roasted vegetables for variety, or swap out the mozzarella for a smoked cheese twist. Try part-skim cheeses and low-fat milk for a lighter option.
Helpful Equipment
Have a good whisk for smooth sauce and a sturdy baking dish for even baking. A sharp knife makes portioning easy, and foil keeps the lasagna moist as it bakes.
Save Enjoy this rosemary chicken lasagna for special occasions or comforting weeknight dinners. Leftovers are just as delicious!
Recipe FAQ
- → Can I use fresh or dried rosemary?
Fresh rosemary is preferred for its vibrant aroma, but dried rosemary works if finely crushed.
- → What type of cheese is best for layering?
Mozzarella provides a creamy melt, while Parmesan adds savory depth to the béchamel sauce.
- → How do no-boil noodles affect cooking time?
No-boil noodles absorb moisture during baking, shortening preparation and maintaining tender layers.
- → Can I add vegetables to the layering?
Baby spinach is a great addition for freshness; sautéed mushrooms or roasted veggies also complement the flavors well.
- → How long should I let it rest before serving?
Let the dish rest about 10 minutes to allow layers to set and make slicing easier.