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 this lasagna, its delicate rosemary aroma filled my kitchen and instantly reminded me of cozy family dinners. Everyone asked for seconds, and now it's a staple during cooler months when comfort food is a must.
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).
- 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, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
- Add Spinach:
- If using, stir chopped spinach into the chicken mixture.
- First Layer:
- Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Add Filling and Cheese:
- Top with one third of the chicken mixture, one fourth of béchamel, and one fourth of mozzarella. Repeat layers two more times.
- Finish Layers:
- 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 to 15 minutes, until golden and bubbling.
- Rest and Serve:
- Let rest 10 minutes before slicing and serving.
Save This lasagna is requested every holiday at our table and my kids love helping to layer the noodles and sauce together for a fun family moment.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Nutritional Information
Per serving: 470 calories, 21 g fat, 36 g carbohydrates, 33 g protein
Recipe Notes
For a lighter version, try part-skim cheeses and low-fat milk, or add sautéed mushrooms for variety.
Save Slice, serve, and savor the rosemary aroma as it fills your kitchen. This hearty dish is destined to become a family favorite.
Recipe FAQ
- → Can I use rotisserie chicken?
Yes, rotisserie chicken can be used. Shred it and add rosemary and seasonings as directed for extra flavor.
- → Is it possible to prepare in advance?
Assemble the dish early, cover, and refrigerate. Bake when ready, adding a few minutes to the cooking time.
- → Can spinach or other vegetables be added?
Baby spinach and sautéed mushrooms are excellent additions. Add them to the chicken layer or mix into the sauce.
- → What kind of cheese works best?
Mozzarella and Parmesan blend well for both taste and melt. Part-skim mozzarella can be used for a lighter dish.
- → How do I avoid a runny lasagna?
Use a thick béchamel and allow the dish to rest 10 minutes before slicing, helping layers to set properly.
- → Which wine pairs well?
A crisp Sauvignon Blanc or Pinot Grigio complements herbal and creamy notes beautifully.