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.
The first time I made rosemary chicken lasagna, the kitchen was filled with an herbal aroma that drew everyone in. My family loved the creamy sauce and the hint of rosemary that made each bite memorable.
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
- No-boil lasagna noodles: 12
- Mozzarella cheese: 2 cups (200 g), shredded
- Parmesan cheese (for topping): ½ cup (50 g), grated
- Optional baby spinach: 1 cup (100 g), roughly chopped
Instructions
- Preheat:
- 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.
- Prepare béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stiring 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 noodles, ⅓ of chicken mixture, ¼ of béchamel, and ¼ of mozzarella; repeat layers two more times. Finish with final noodles, remaining sauce, 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 Sharing this lasagna on Sunday made for a delicious and memorable dinner together. Each layer gave us something to talk about and savor as a family.
Required Tools
Skillet, saucepan, whisk, knife, cutting board, 9x13-inch (23x33 cm) baking dish, foil
Allergen Information
This recipe contains milk and wheat (gluten). If using egg-based lasagna noodles, egg may also be present.
Nutritional Information
Each serving: 470 calories, 21 g total fat, 36 g carbohydrates, 33 g protein.
Save This rosemary chicken lasagna is perfect for a comforting dinner or a special occasion. Enjoy every fragrant, creamy bite!
Kitchen Q&A
- → Can I use other herbs instead of rosemary?
Yes, thyme or sage can complement the flavors nicely and offer a different herbal aroma.
- → What type of cheese works best for layering?
Mozzarella provides meltiness, while Parmesan adds a sharp, nutty flavor—combining both creates balance.
- → How do I prevent the béchamel sauce from curdling?
Whisk constantly while gradually adding milk over medium heat until smooth and thickened to avoid curdling.
- → Can I prepare this dish ahead of time?
Yes, assemble the layers and refrigerate before baking; allow extra baking time if coming from cold.
- → Is there a lighter version of this layered dish?
Using part-skim cheeses, low-fat milk, and adding sautéed vegetables can reduce richness while maintaining flavor.
- → What wine pairs well with this meal?
A crisp white wine like Sauvignon Blanc complements the creamy and herbaceous notes.