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.
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
- Step 1:
- Preheat oven to 375°F (190°C).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- If using, stir chopped spinach into the chicken mixture.
- Step 5:
- Spread a thin layer of béchamel sauce in a 9x13 inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Step 6:
- 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.
- Step 7:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 15 minutes until golden and bubbling.
- Step 8:
- Let rest 10 minutes before slicing and serving.
Pin It Notes
Pairs well with a crisp white wine such as Sauvignon Blanc.
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.
Pin It This rosemary chicken lasagna brings a delightful aromatic twist to your dinner table.
Recipe Questions & Answers
- → How do I keep the chicken moist in the layers?
Shredding cooked chicken and mixing it with garlic, rosemary, and olive oil helps retain moisture and distributes flavor evenly throughout the layers.
- → Can I substitute the béchamel sauce?
Yes, alternatives like ricotta mixed with milk or a creamy tomato sauce can be used, though béchamel offers a smooth, rich texture traditional to this dish.
- → What is the role of fresh rosemary?
Fresh rosemary adds an aromatic, pine-like flavor that complements the savory chicken and creamy cheeses, enhancing the overall depth.
- → How to ensure the noodles cook properly?
Using no-boil lasagna noodles allows them to absorb moisture from the béchamel sauce and fillings during baking, resulting in tender layers without pre-cooking.
- → Can I add vegetables for more flavor?
Yes, chopped spinach is suggested, and additions like sautéed mushrooms or roasted vegetables can enhance flavor and texture beautifully.