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 family dinner when I wanted something cozy that still felt special. The combination of aromatic rosemary and rich béchamel sauce had everyone coming back for seconds.
Ingredients
- Chicken breast: 2 cups (300 g) cooked, 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 (for sauce)
- No-boil lasagna noodles: 12 sheets
- Mozzarella cheese: 2 cups (200 g), shredded
- Parmesan cheese: ½ cup (50 g), grated (for topping)
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Preheat oven:
- Set oven to 375°F (190°C).
- Prepare chicken:
- Heat olive oil in a skillet. Add garlic and rosemary, sauté for 1 minute until fragrant. Stir in chicken, salt, and pepper. Toss well and remove from heat.
- Béchamel sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour, cook for 1 minute. Gradually add milk, stir constantly until thickened (about 5 to 7 minutes). Stir in nutmeg and Parmesan. Remove from heat.
- Add spinach (optional):
- Mix chopped spinach into chicken filling if using.
- Layer lasagna:
- Spread a thin layer of béchamel in a 9x13-inch (23x33 cm) dish. Layer 3 noodles, then ⅓ chicken mixture, ¼ béchamel, ¼ mozzarella. Repeat two more times. Top with final noodles, remaining béchamel, mozzarella, and Parmesan.
- Bake:
- Cover with foil. Bake 30 minutes, then remove foil and bake 10 to 15 minutes, until golden and bubbling.
- Rest and serve:
- Let stand 10 minutes before slicing.
Pin 
Lasagna night is always popular in our house, especially when the rosemary scent fills the kitchen. Sharing slices around the table turns a meal into a happy, memorable occasion.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, and foil are all you need for easy assembly.
Nutritional Information
Each serving has about 470 calories, 21 g fat, 36 g carbohydrates, and 33 g protein, making it hearty but balanced.
Recipe Notes
Try part-skim cheeses and low-fat milk for a lighter result, or add sautéed mushrooms or roasted vegetables for more flavor. This lasagna pairs well with crisp white wine like Sauvignon Blanc.
Pin This rosemary chicken lasagna is a delicious twist for your dinner table. Bake, slice, and enjoy something cozy and comforting!
Recipe Questions & Answers
- → Can I substitute another herb for rosemary?
Yes, you can use thyme or sage if preferred, though rosemary imparts a distinct aromatic flavor to the dish.
- → Is it necessary to boil the lasagna noodles?
No, the recipe uses no-boil noodles, which soften during baking. Traditional noodles require pre-boiling.
- → Can I add vegetables for variety?
Baby spinach, mushrooms, or roasted vegetables work well and add extra color and nutrition to the layers.
- → How do I make it lighter?
Use part-skim mozzarella and low-fat milk for the sauce instead of full-fat ingredients to reduce calories and fat.
- → What's the best way to store leftovers?
Cool completely, cover, and refrigerate for up to three days. Reheat portions in the oven or microwave before serving.
- → Which wine pairs best?
A crisp Sauvignon Blanc or Pinot Grigio complements the savory and creamy flavors nicely.