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.
When I first tried using fresh rosemary in my chicken lasagna, the aroma filled the kitchen and my family couldn&t wait to dig in. Now this recipe is a most-requested dinner in our home.
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
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Instructions
- Prep the Oven:
- Preheat oven to 375°F (190°C).
- Make Chicken Mixture:
- In a skillet, heat olive oil over medium heat. Add garlic and rosemary and sauté 1 minute until fragrant. Stir in shredded chicken, salt, and pepper. Toss to combine and remove from heat.
- Prepare 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 (about 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:
- 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:
- Let lasagna rest for 10 minutes before slicing and serving.
Save This chicken lasagna makes weeknight meals special & always brings everyone together around the table for seconds!
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 traces of allergens.
Nutritional Information
Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g per serving
Save A sprinkle of extra Parmesan and a side salad make this lasagna dinner truly complete. Enjoy the comforting flavors and fragrant rosemary at every bite.
Recipe Guide
- → How do I prepare the béchamel sauce?
Melt butter over medium heat, whisk in flour and cook briefly. Gradually stir in milk, whisking constantly until thickened. Season with nutmeg and Parmesan cheese for a creamy finish.
- → Can I add vegetables to this dish?
Yes, chopped baby spinach or sautéed mushrooms can be folded into the chicken mixture for extra flavor and texture.
- → What kind of cheese is used in this layered dish?
Mozzarella is used for its melting qualities, combined with grated Parmesan for depth and richness.
- → How long should I bake the layered dish?
Cover with foil and bake 30 minutes, then uncovered for an additional 10-15 minutes until golden and bubbling.
- → Is it better to let the dish rest before serving?
Yes, resting about 10 minutes after baking helps to set the layers, making it easier to slice and enhancing flavors.
