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.
I made this rosemary chicken lasagna for a family gathering last winter. The combination of creamy béchamel and fragrant rosemary wowed everyone at the table—even picky eaters went back for seconds.
Ingredients
- Cooked chicken breast: Use 2 cups (300 g), shredded, for the filling
- 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), for the béchamel sauce
- Unsalted butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Nutmeg: ¼ teaspoon
- Parmesan cheese: ½ cup (50 g), grated, plus ½ cup (50 g) for topping
- No-boil lasagna noodles: 12 noodles
- Mozzarella cheese: 2 cups (200 g), shredded
- Baby spinach (optional): 1 cup (100 g), roughly chopped
Instructions
- Prepare oven:
- Preheat oven to 375°F (190°C)
- Make 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
- 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
- Spinach option:
- 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 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:
- Let rest 10 minutes before slicing and serving
Save My kids were thrilled to help layer the noodles and cheeses, and we all enjoyed our hearty rosemary chicken lasagna while sharing stories around the dinner table.
Required Tools
Skillet, saucepan, 9x13-inch (23x33 cm) baking dish, whisk, knife and cutting board, and foil are needed to make this recipe smoothly.
Allergen Information
Contains milk and wheat gluten. If using egg noodles, may also contain egg. Always check labels to confirm allergen content.
Nutritional Information
Each serving has about 470 calories, 21 g total fat, 36 g carbohydrates, and 33 g protein, making it a satisfying meal option.
Save This rosemary chicken lasagna makes a comforting family meal and tastes even better the next day—enjoy leftovers for lunch!
Common Questions
- → How is the béchamel sauce prepared?
Butter is melted and combined with flour to form a roux, then milk is whisked in gradually until thickened and creamy, finished with nutmeg and Parmesan cheese.
- → Can I add vegetables to this dish?
Yes, chopped baby spinach can be stirred into the chicken mixture, and sautéed mushrooms or roasted vegetables make flavorful additions.
- → What temperature is best for baking?
The layers are baked at 375°F (190°C), initially covered for 30 minutes, then uncovered for 10–15 minutes to achieve a golden top.
- → How should leftovers be stored?
Cover tightly and refrigerate for up to 3 days. Reheat gently to preserve creaminess and texture.
- → What kind of cheese is used?
Shredded mozzarella is layered throughout, with Parmesan cheese incorporated in the béchamel and sprinkled on top for added flavor.