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.
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 oven:
- to 375°F (190°C).
- Prepare the 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:
- 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 (if using):
- If using, stir chopped spinach into the chicken mixture.
- Assemble the lasagna (Layer 1):
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Assemble the lasagna (Layers 2 and 3):
- 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 the lasagna:
- 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 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
Recipe Questions
- → Can I prepare the dish ahead of time?
Yes, you can assemble the lasagna ahead and refrigerate. Bake when ready to enjoy fresh and hot layers.
- → Can I substitute chicken with another protein?
Turkey or shredded rotisserie chicken work well. For a vegetarian twist, try sautéed mushrooms or roasted vegetables.
- → Is it necessary to use no-boil noodles?
No-boil noodles save time, but you may use traditional noodles if you boil them until al dente before layering.
- → What cheese alternatives can I use?
Part-skim mozzarella and low-fat Parmesan lighten the dish. Fontina and Gruyère add a richer flavor profile.
- → Are there suggested wine pairings?
A crisp Sauvignon Blanc complements the creamy, herbaceous layers and balances the meal's richness.
- → How can I add extra vegetables?
Include spinach, sautéed mushrooms, or roasted zucchini between the layers for added nutrition and taste.