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.
The first time I made this rosemary chicken lasagna, my family was amazed by the bright herbal aroma and rich, comforting layers. Bringing a warm dish of bubbling, golden lasagna to the table always feels like a special occasion.
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
- Preheat:
- 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:
- 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.
- 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 
Lasagna night is one of my family's favorites. The irresistible aroma of rosemary and cheese filling the kitchen always brings everyone to the table with smiles.
Required Tools
Use a sturdy skillet and saucepan, a 9x13-inch (23x33 cm) baking dish for perfect layering, and a whisk to ensure a smooth sauce.
Allergen Information
This dish contains dairy and wheat. If using egg-based lasagna noodles, it may also contain egg. Check all ingredient labels carefully.
Nutritional Information
Each serving provides approximately 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein.
Pin It 
Serve with a simple salad and crisp white wine to make the meal complete. Enjoy the warmth and fragrance with every cheesy bite!
Recipe Questions & Answers
- → How is the béchamel sauce prepared?
Butter is melted and combined with flour to create a roux, then milk is gradually whisked in and cooked until thickened. Nutmeg and Parmesan cheese are stirred in for flavor.
- → Can spinach be added to the layers?
Yes, roughly chopped baby spinach can be mixed into the chicken mixture to add freshness and color.
- → What cheese complements this dish best?
Mozzarella provides melting creaminess, while Parmesan adds a sharp, savory bite enhancing the béchamel and topping.
- → How should leftovers be stored?
Cool completely, then cover and refrigerate for up to 3 days. Reheat gently to preserve texture and flavors.
- → What wine pairs well with this meal?
A crisp white wine like Sauvignon Blanc complements the creamy and herbaceous flavors beautifully.