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 love making this dish on weekends—the combination of rosemary and creamy sauce makes the whole kitchen smell delicious and inviting, and it's always a hit at gatherings.
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
- Parmesan cheese: ½ cup (50 g), grated, plus ½ cup (50 g) for topping
- No-boil lasagna noodles: 12
- Mozzarella cheese: 2 cups (200 g), shredded
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Prepare oven:
- Preheat oven to 375°F (190°C).
- Cook 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 the 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.
- 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.
- Assemble and repeat:
- 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 This lasagna has become a favorite for Sunday dinners with my family—everyone gathers around the table for seconds and it's always gone by the end of the night.
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: 470 calories, 21 g total fat, 36 g carbohydrates, 33 g protein
Save Enjoy this rosemary chicken lasagna fresh from the oven, with a crisp side salad and glass of white wine. Your kitchen will smell heavenly!
Recipe Questions
- → Can I prepare the chicken ahead of time?
Yes, shredded chicken can be cooked and stored in the fridge a day before assembling, making the layering process quicker.
- → What is béchamel sauce and how is it made?
Béchamel is a creamy white sauce made by whisking butter, flour, and milk until smooth and thickened, often seasoned with nutmeg and Parmesan for added flavor.
- → Can I substitute fresh rosemary with dried rosemary?
Fresh rosemary provides a brighter aroma, but dried rosemary can be used in smaller amounts; rehydrate it in olive oil to release flavor before use.
- → Is using no-boil lasagna noodles essential?
No-boil noodles simplify preparation as they soften during baking, but regular noodles can be pre-cooked if preferred for texture control.
- → How can I add more vegetables to this dish?
Incorporate chopped spinach as suggested or sauté mushrooms and roasted vegetables, layering them alongside the chicken for extra flavor and nutrients.