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 made this rosemary chicken lasagna for a Sunday lunch and was amazed by how the house filled with the scent of fresh herbs mingling with bubbling cheese. Everyone loved the creamy, savory layers – a welcome change from classic beef lasagna!
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, 1/2 teaspoon black pepper
- Sauce: 3 cups (700 ml) whole milk, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1/4 teaspoon nutmeg, 1/2 cup (50 g) grated Parmesan cheese
- Pasta and Assembly: 12 no-boil lasagna noodles, 2 cups (200 g) shredded mozzarella cheese, 1/2 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.
- Make béchamel 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.
- Add spinach (optional):
- If using, stir chopped spinach into the chicken mixture.
- Assemble lasagna:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Layer ingredients:
- Top with 1/3 of the chicken mixture, 1/4 of béchamel, and 1/4 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.
Save This recipe has become a favorite at our family table, especially on cool nights when we crave something cozy and special to share.
Serving Suggestions
Pair this lasagna with a crisp green salad and garlic bread to round out the meal. A glass of Sauvignon Blanc or your favorite white wine complements the savory flavors beautifully.
Variations
Add sautéed mushrooms or roasted vegetables for extra depth, or swap in smoked mozzarella for a different twist. For a lighter version, use part-skim cheeses and low-fat milk without sacrificing creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for meal prep – simply thaw overnight and reheat until hot throughout.
Save Give this rosemary chicken lasagna a try next time you crave comfort food with a fragrant twist. Your kitchen will smell amazing – and your family will love it!
Recipe Guide
- → How do I ensure the chicken stays moist?
Shredded cooked chicken is tossed with olive oil, garlic, and rosemary to retain moisture and build flavor before layering.
- → What is béchamel sauce and how is it made?
Béchamel is a creamy white sauce made by whisking milk into a butter and flour roux until thickened, then seasoned with nutmeg and Parmesan for depth.
- → Can I add vegetables to this dish?
Yes, baby spinach is an optional addition mixed into the chicken layer, adding color and nutrition without overpowering the flavors.
- → What baking dish size is recommended?
A 9x13-inch (23x33 cm) baking dish is ideal for even layering and cooking of this lasagna variant.
- → How long should the dish rest before serving?
Allowing it to rest for about 10 minutes after baking helps the layers set, making slicing easier and improving texture.