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 for a family gathering on a chilly evening, and it became an instant favorite on our dinner table.
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), plus ½ cup (50 g) for topping
- No-boil lasagna noodles: 12 pieces
- Shredded mozzarella cheese: 2 cups (200 g)
- Baby spinach (optional): 1 cup (100 g), 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:
- In a saucepan, melt butter 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.
- Assemble Lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Add Layers:
- Top with ⅓ of the chicken mixture, ¼ of the béchamel, and ¼ of the 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 Slicing into this fragrant lasagna with family gathered around the table brings back wonderful memories of laughter and warmth.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Allergen Information
This dish contains milk, wheat (gluten), and possibly egg if your lasagna noodles include egg; always check your ingredient labels for allergen details.
Nutritional Information (per serving)
Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g
Save This rosemary chicken lasagna will make your kitchen smell amazing and is sure to become a family favorite. Enjoy every layered bite!
Kitchen Help
- → How do I keep the chicken tender?
Using cooked, shredded chicken breast helps retain tenderness. Sautéing it briefly with rosemary and garlic preserves moisture and infuses flavor.
- → What is béchamel sauce and how is it made?
Béchamel is a creamy white sauce made by whisking butter, flour, and milk together until thickened. Nutmeg and Parmesan add subtle seasoning and richness.
- → Can I use pre-cooked chicken?
Yes, pre-cooked shredded chicken works well and speeds up preparation. Just ensure it’s reheated gently with herbs to keep it flavorful.
- → Is it necessary to use no-boil lasagna noodles?
No-boil noodles simplify assembly as they cook directly in the oven with the sauce, absorbing moisture and becoming tender without pre-cooking.
- → What are good side dishes to pair with this?
Crisp salads, garlic bread, or roasted vegetables complement the richness and balance the meal nicely.
- → Can I add vegetables to the layers?
Yes, adding sautéed mushrooms, spinach, or roasted vegetables boosts flavor and adds texture to each bite.