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 one chilly weekend after a trip to the farmer's market. The rosemary added an unexpected depth my family loved, making this dish a new seasonal tradition.
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 for Baking:
- 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, 5–7 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 Lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- 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 and Serve:
- Let rest 10 minutes before slicing and serving.
Save Sharing this at our Sunday table became a cozy ritual and a favorite comfort food moment for my family.
Serving Suggestions
Enjoy with a crisp green salad and a glass of Sauvignon Blanc to complement the flavors. Freshly baked garlic bread makes a perfect side.
Variations
Try adding sautéed mushrooms or roasted vegetables for extra flavor. You can also use part-skim cheese and low-fat milk for a lighter lasagna.
Storage Tips
Leftover lasagna can be covered and kept in the fridge for up to 3 days, or frozen for up to one month. Reheat gently to preserve the creamy sauce.
Save This rosemary chicken lasagna brings both comfort and a unique herbal twist—try it on your next cozy evening.
Recipe FAQ
- → Can I use pre-cooked rotisserie chicken?
Yes, rotisserie chicken works well. Shred and season as directed for best flavor integration.
- → What can I substitute for rosemary?
Thyme or sage offers complementary flavors if you don't have fresh rosemary available.
- → How do I prevent mushy noodles?
Ensure to use no-boil noodles and layer with enough sauce, avoiding excess moisture in add-ins.
- → Is béchamel sauce necessary?
Béchamel adds creaminess and helps bind layers; you could use a light white sauce alternative if preferred.
- → Can I add vegetables to the layers?
Absolutely. Baby spinach, mushrooms, or roasted peppers mix well for enhanced flavor and nutrition.
- → What’s the best cheese combination for this dish?
Mozzarella melts beautifully, while Parmesan gives a sharp finish. Part-skim options lighten the dish if desired.