Pin it 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 tried making rosemary chicken lasagna when looking for a new way to use leftover chicken. The result was a family favorite with its fragrant herbs and creamy texture.
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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 Oven:
- Preheat oven to 375°F (190°C).
- Sauté Chicken:
- 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.
- Make Sauce:
- For the 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.
- Mix 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.
- Build Layers:
- 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 and Serve:
- Let rest 10 minutes before slicing and serving.
Pin it The first time my kids tried this lasagna, the rosemary aroma drew them into the kitchen! It's now a regular request for family dinners.
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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 possible traces of allergens.
Nutritional Information
Per serving: Calories: 470, Total Fat: 21 g, Carbohydrates: 36 g, Protein: 33 g
Pin it 
Serve with a crisp green salad or your favorite white wine for a complete meal. Enjoy the comforting flavors and aromatic herbs in every bite!
Common Questions
- → How does rosemary influence the flavor?
Rosemary imparts a fresh, pine-like aroma and a subtle herbal bitterness that enhances the savory chicken layers.
- → What is the purpose of béchamel sauce in this dish?
Béchamel creates a creamy, smooth texture that binds the layers together, adding richness and depth without heaviness.
- → Can I prepare the chicken in advance?
Yes, cooking and shredding the chicken beforehand saves time during assembly and helps the flavors meld better.
- → What baking dish is recommended?
A 9x13-inch baking dish is ideal to ensure even layering and thorough cooking of all ingredients.
- → How can I add extra vegetables?
Sautéed mushrooms or roasted vegetables can be mixed into the layers to boost both flavor and nutrition.
- → Is it necessary to use no-boil noodles?
No-boil noodles save prep time but traditional noodles can also be used if pre-cooked, adjusting layering moisture accordingly.
