Save to Pinterest 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 for a family weekend dinner. Everyone loved the fragrant rosemary with the creamy sauce, and it was a delicious way to use up leftover chicken.
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
- Prep Oven:
- Preheat oven to 375°F (190°C)
- Season 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:
- 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:
- 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.
- 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.
Save to Pinterest Everyone gathers in the kitchen as the lasagna finishes bubbling in the oven. The scent of rosemary always brings back memories of Sunday suppers around our table.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil
Nutritional Information
Per serving: 470 calories, 21 g total fat, 36 g carbohydrates, 33 g protein
Notes
For a lighter version, use part-skim cheeses and low-fat milk. Add sautéed mushrooms or roasted vegetables for extra flavor. Pairs well with a crisp white wine such as Sauvignon Blanc.
Save to Pinterest The golden top and aromatic herbs make this lasagna irresistible for any occasion. Enjoy every savory bite!
Recipe FAQs
- → What is the best way to shred chicken for this dish?
Cooked chicken breast can be shredded using two forks or pulled apart by hand for tender, evenly sized pieces that layer well.
- → Can I prepare the béchamel sauce ahead of time?
Yes, you can make the béchamel sauce in advance and gently reheat it before assembling the layers to save time.
- → What type of cheese works best in this dish?
Mozzarella and Parmesan cheeses add creaminess and sharpness, perfectly complementing the rosemary and chicken layers.
- → How can I add extra greens to the layers?
Incorporate roughly chopped baby spinach or sautéed greens into the chicken mixture for added color and nutrition.
- → What is the ideal baking temperature and time?
Bake covered at 375°F (190°C) for 30 minutes, then uncovered for 10–15 minutes until the top is golden and bubbly.