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 first created this rosemary chicken lasagna on a chilly Sunday for family dinner, looking to change up our usual pasta night with something elegant yet homey.
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
- Preheat:
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- Combine:
- If using, stir chopped spinach into the chicken mixture.
- Assemble:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Layer:
- 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 rest 10 minutes before slicing and serving.
Save Watching my kids help layer the noodles and sprinkle cheese makes this lasagna a favorite for family kitchen memories.
Serving Suggestions
This lasagna pairs perfectly with a crisp green salad and chilled white wine for a balanced, satisfying meal.
Make-Ahead Tips
Assemble up to a day ahead, refrigerate covered, then bake when ready to serve for easy entertaining or weeknight meals.
Storage & Reheating
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or larger portions covered in the oven at 350°F (175°C).
Save This rosemary chicken lasagna is both comforting and elegant. Make it for a special gathering or a cozy night in!
Kitchen Questions
- → Can I use other herbs instead of rosemary?
Yes, thyme or sage can provide a different but complementary flavor profile to the chicken layers.
- → How do no-boil noodles affect preparation?
No-boil noodles simplify assembly by eliminating pre-cooking; they soften during baking while absorbing sauce flavors.
- → What can be used to lighten the dish?
Using part-skim cheeses and low-fat milk reduces richness without sacrificing creaminess.
- → Is it possible to add vegetables to the layers?
Incorporating sautéed spinach, mushrooms, or roasted vegetables adds texture and depth of flavor.
- → How long should the dish rest after baking?
Allowing a 10-minute rest lets the layers set, making slicing cleaner and flavors more melded.
