Pin 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 family lunch, and everyone loved how the rosemary lifted the creamy sauce and tender chicken. It quickly became our go-to whenever we craved a cozy, crowd-pleasing meal.
Ingredients
- Cooked chicken breast: 2 cups (300 g), shredded
- Fresh rosemary: 2 tablespoons, finely chopped
- Garlic: 2 cloves, minced
- Olive oil: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Whole milk: 3 cups (700 ml)
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Nutmeg: ¼ teaspoon
- Parmesan cheese: ½ cup (50 g), grated + ½ cup (50 g) for topping
- No-boil lasagna noodles: 12 sheets
- Mozzarella cheese: 2 cups (200 g), shredded
- Optional baby spinach: 1 cup (100 g), roughly chopped
Instructions
- Prep oven:
- Preheat oven to 375°F (190°C).
- Prepare 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:
- 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.
- 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 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 Sharing this lasagna family-style made for a warm moment around the table—everyone reaching for seconds. It's a meal that always reminds us of home comfort.
Required Tools
You'll need a skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife, cutting board, and foil for perfect results.
Pairing Suggestions
This chicken lasagna is wonderful with a light green salad and pairs beautifully with a crisp white wine such as Sauvignon Blanc.
Nutrition Information
Each serving delivers around 470 calories with 21 g fat, 36 g carbohydrates, and 33 g protein, making it as balanced as it is satisfying.
Pin A sprinkle of fresh rosemary on top ties together all the flavors—serve warm and enjoy every comforting bite!
Recipe Q&A
- → Can I use pre-cooked chicken for this dish?
Yes, using pre-cooked shredded chicken saves time and blends well with the rosemary and garlic sauté for depth of flavor.
- → How do I make the béchamel sauce creamy without lumps?
Whisk flour and butter thoroughly before gradually adding milk, stirring constantly until thickened to ensure a smooth sauce.
- → Is it necessary to use fresh rosemary?
Fresh rosemary provides a vibrant, fragrant note, but dried rosemary can be used sparingly if fresh is unavailable.
- → Can I add vegetables to this dish?
Yes, chopped spinach is optional in the layers, and sautéed mushrooms or roasted vegetables can enhance flavor and texture.
- → What is the best way to bake the dish evenly?
Cover with foil during the initial baking to retain moisture, then uncover towards the end to achieve a golden, bubbling top layer.