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, my kitchen was filled with the inviting scent of fresh rosemary and bubbling cheese. It has since become a go-to dish for dinner parties and cozy family nights.
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 Oven:
- Preheat oven to 375°F (190°C)
- Make Chicken Filling:
- 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.
- 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. 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 & Serve:
- Let rest 10 minutes before slicing and serving.
Save This lasagna is a beloved Sunday dinner in our house, bringing everyone together around the table for second helpings and leftovers the next day.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Nutritional Information (per serving)
Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g
Notes
For a lighter version, use part-skim cheeses and low-fat milk. Add sautéed mushrooms or roasted vegetables for extra flavor. Pairs well with a crisp white wine such as Sauvignon Blanc.
Save Rosemary chicken lasagna reheats beautifully and makes for a satisfying lunch the next day. It is destined to become a new classic in your meal rotation.
Recipe Guide
- → How is the rosemary flavor incorporated?
Fresh rosemary is finely chopped and sautéed with garlic in olive oil before combining with the shredded chicken, releasing its aromatic oils.
- → What type of cheese is used in the layers?
Mozzarella provides a gooey texture, while Parmesan is added to the béchamel sauce and sprinkled on top for savory depth.
- → Can this dish be prepared without boiling pasta noodles?
Yes, the recipe uses no-boil lasagna noodles which cook perfectly in the moisture from the béchamel and other ingredients during baking.
- → Is there a way to add vegetables to this dish?
Baby spinach can be folded into the chicken mixture before layering, or you can add sautéed mushrooms or roasted vegetables for extra flavor.
- → What is the best method to achieve a golden top?
Remove the foil covering during the last 10-15 minutes of baking to allow the cheese topping to brown and bubble nicely.
- → How long should the dish rest before serving?
Let the baked dish rest for about 10 minutes after removing it from the oven to allow layers to set for cleaner slices.