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 crafted this rosemary chicken lasagna for a family gathering when I wanted something both comforting and special. The blend of fresh rosemary with succulent chicken created an aroma that filled our kitchen and quickly became a requested favorite.
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
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Preheat:
- Set oven temperature to 375°F (190°C)
- Prepare chicken mixture:
- In skillet, heat olive oil. Add garlic and rosemary, cook 1 minute until fragrant. Stir in chicken, salt, and pepper. Toss and remove from heat.
- Make béchamel sauce:
- Melt butter in saucepan. Whisk in flour, cook 1 minute. Add milk slowly, whisking until thick (5 to 7 minutes). Season with nutmeg, stir in Parmesan. Remove from heat.
- Optional spinach:
- If using, add chopped spinach to chicken mixture.
- Layer in dish:
- Spread thin layer of béchamel in 9x13-inch (23x33 cm) dish. Cover with 3 noodles.
- Add layers:
- Top noodles with ⅓ chicken, ¼ béchamel, ¼ mozzarella. Repeat two more times. Finish with last noodles, remaining béchamel, mozzarella, Parmesan.
- Bake:
- Cover with foil, bake 30 minutes. Remove foil and bake 10 to 15 minutes until golden and bubbling.
- Rest:
- Let lasagna rest 10 minutes before slicing and serving.
Save My grandmother loved this fragrant lasagna, especially when we gathered and shared stories over dinner. Seeing everyone return for extra servings made the dish feel even more special.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Allergen Information
Contains milk, wheat (gluten), and possibly egg depending on the noodles. Always read ingredient labels for potential allergens.
Nutritional Information
Each serving: 470 calories, 21 g fat, 36 g carbohydrates, 33 g protein
Save This rosemary chicken lasagna is comforting, aromatic, and perfect for family occasions or cozy weeknight meals. Serve warm and enjoy every bite.
Kitchen Tips & Answers
- → How is the béchamel sauce prepared?
Butter and flour are cooked together briefly, then milk is whisked in gradually until thickened. Nutmeg and Parmesan are added for depth and creaminess.
- → Can I substitute other herbs for rosemary?
Yes, herbs like thyme or oregano can offer different yet complementary aromatic notes.
- → What type of chicken works best here?
Shredded cooked chicken breast provides tender texture and mild flavor that pairs well with the creamy layers.
- → Is it possible to add vegetables?
Chopped spinach can be mixed into the chicken, or roasted vegetables can be layered for extra flavor and texture.
- → How do you achieve a golden top layer?
Removing the foil for the last 10–15 minutes of baking allows the mozzarella and Parmesan to brown and bubble beautifully.