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.
Growing up, my family loved experimenting with lasagna recipes. Adding rosemary and chicken brought a fresh warmth that made dinner feel extra special.
Ingredients
- Chicken breast: 2 cups (300 g), cooked and 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
- No-boil lasagna noodles: 12 noodles
- Mozzarella cheese: 2 cups (200 g), shredded
- Parmesan cheese (for topping): ½ cup (50 g), grated
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Prepare oven:
- Preheat oven to 375°F (190°C).
- Cook chicken mixture:
- 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, then remove from heat.
- Make béchamel sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 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 noodles with ⅓ of the chicken mixture, ¼ of the béchamel, and ¼ of mozzarella. Repeat layers two more times.
- Finish and bake:
- Finish with final noodles, remaining béchamel, mozzarella, and Parmesan. 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 the lasagna rest 10 minutes before slicing and serving.
Save My kids loved helping layer the chicken and cheese, and it's always a crowd-pleaser at Sunday gatherings.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, foil.
Nutritional Information
Per serving: Calories 470, Total Fat 21 g, Carbohydrates 36 g, Protein 33 g.
Serving Suggestions
Pairs wonderfully with a crisp white wine like Sauvignon Blanc and a simple green salad.
Save Enjoy this savory lasagna hot from the oven for a truly comforting meal. Leftovers taste even better the next day!
Recipe Questions & Answers
- → How is the rosemary used to enhance the dish?
Fresh rosemary is sautéed with garlic and chicken to infuse a fragrant herbal aroma that complements the creamy and savory layers.
- → Can I add vegetables to this layered dish?
Yes, baby spinach can be mixed into the chicken filling, and other sautéed vegetables like mushrooms work well for extra flavor and nutrition.
- → What type of cheese is best for the topping?
Shredded mozzarella provides melting richness on top, combined with a sprinkle of grated Parmesan for a golden, savory finish.
- → How do I ensure the béchamel sauce is smooth?
Whisk butter and flour until blended, then gradually add milk while stirring constantly to prevent lumps and achieve a thick, creamy sauce.
- → What is the recommended baking method?
Cover with foil and bake first to allow thorough cooking, then uncover to brown the top, creating a bubbly, golden crust.
- → Are no-boil noodles necessary for this dish?
No-boil noodles simplify assembly and absorb sauce during baking, ensuring tender pasta layers without pre-cooking.