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.
I first made this rosemary chicken lasagna for a weekend family gathering—everyone loved how the dish balanced homestyle comfort with an herbaceous touch. It quickly became a requested favorite.
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
- No-boil lasagna noodles: 12 sheets
- 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
- Preheat Oven:
- Preheat oven to 375°F (190°C).
- Prepare 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, 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.
- Assemble 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.
Pin It My kids always sneak into the kitchen when the lasagna is bubbling, drawn by that irresistible rosemary scent. It is now a weekend tradition we all look forward to sharing together.
Nutrition Information
Each serving provides about 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein.
Recipe Notes
For lighter lasagna, use part-skim cheeses and low-fat milk. Add mushrooms or roasted veggies for added flavor and texture.
Serving Suggestions
This lasagna pairs beautifully with a crisp white wine such as Sauvignon Blanc, fresh green salad, and warm garlic bread.
Pin It 
Rosemary chicken lasagna brings cozy comfort with a fresh, fragrant flavor. Enjoy each bite as a satisfying main for family or friends.
Recipe FAQs
- → Can I use fresh rosemary instead of dried?
Fresh rosemary offers a bright, aromatic flavor that enhances the dish beautifully. Use finely chopped fresh rosemary for best results.
- → How can I make the béchamel sauce smoother?
Whisk continuously while adding milk gradually to avoid lumps. Cooking on medium heat until thickened ensures a creamy consistency.
- → Is it necessary to pre-cook the chicken?
Using cooked, shredded chicken allows for even layering and ensures the chicken stays tender without drying out during baking.
- → What variations can I add for more flavor?
Incorporate sautéed mushrooms, roasted vegetables, or baby spinach to introduce additional textures and flavors.
- → What type of cheese works best for topping?
Grated Parmesan cheese adds a savory crust, complementing the melted mozzarella beneath it for a golden finish.