Rosemary Chicken Lasagna Recipe

Introduction

This Rosemary Chicken Lasagna Layers recipe offers a delightful twist on a classic favorite. Combining tender shredded chicken with fragrant rosemary and creamy béchamel sauce, it’s a comforting dish perfect for family dinners or special occasions.

Ingredients

• 2 cups cooked chicken breast, shredded (approximately 10.5 oz)
• 2 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon nutmeg
• ½ cup grated Parmesan cheese (approximately 1.75 oz)
• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese (approximately 7 oz)
• ½ cup grated Parmesan cheese for topping (approximately 1.75 oz)
• 1 cup baby spinach, roughly chopped (approximately 3.5 oz)

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: Heat olive oil in a skillet over medium heat. Add garlic and rosemary, sauté for 1 minute until fragrant. Stir in shredded chicken, salt, and black pepper. Remove from heat.
3. Step 3: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly until the sauce thickens, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
4. Step 4: Fold chopped spinach into the chicken mixture, if using.
5. Step 5: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Layer one-third of the chicken mixture, one-quarter of the béchamel sauce, and one-quarter of the mozzarella cheese. Repeat layering two more times.
6. Step 6: Top with remaining noodles, béchamel sauce, mozzarella cheese, and Parmesan cheese.
7. Step 7: Cover the dish with foil and bake for 30 minutes.
8. Step 8: Remove the foil and bake for an additional 10 to 15 minutes, until golden and bubbling.
9. Step 9: Allow the dish to rest for 10 minutes before slicing and serving.

Tips & Variations

• For extra flavor, you can add a pinch of red pepper flakes to the chicken mixture.
• Fresh spinach can be substituted with kale or Swiss chard for a different leafy green taste.
• Use part-skim mozzarella to reduce fat content without compromising meltiness.
• If you prefer, swap the no-boil noodles for regular lasagna noodles, but boil them according to package instructions first.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or cover with foil and reheat in a 350°F oven for about 20 minutes. You can also freeze the cooked lasagna for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead, cover it tightly, and keep it in the refrigerator until ready to bake. This helps the flavors meld and makes dinner preparation easier.

What can I use instead of fresh rosemary?

If fresh rosemary is unavailable, dried rosemary can be used. Use about one-third of the amount since dried herbs are more concentrated. Alternatively, fresh thyme pairs nicely with the chicken and béchamel sauce.

Rosemary Chicken Lasagna Recipe

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★★★★★

4.4 from 119 reviews

• Author: Cleo
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Rosemary Chicken Lasagna Layers recipe combines tender shredded chicken infused with fresh rosemary and garlic, creamy béchamel sauce, and layers of cheesy goodness with spinach and no-boil lasagna noodles. Baked to golden perfection, it’s a comforting twist on classic lasagna featuring aromatic herbs and a rich, creamy texture.

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Ingredients

Scale 1x2x3x

Chicken Mixture

• 2 cups cooked chicken breast, shredded (approximately 10.5 oz)
• 2 tablespoons fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup baby spinach, roughly chopped (approximately 3.5 oz)

Béchamel Sauce

• 3 cups whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon nutmeg
• ½ cup grated Parmesan cheese (approximately 1.75 oz)

Assembly

• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese (approximately 7 oz)
• ½ cup grated Parmesan cheese for topping (approximately 1.75 oz)

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Instructions

1. Preheat oven: Preheat the oven to 375°F to prepare for baking the lasagna layers evenly and thoroughly.
2. Prepare chicken mixture: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped rosemary, sauté for 1 minute until fragrant. Stir in shredded cooked chicken, salt, and black pepper. Remove from heat. If using, fold in the chopped baby spinach to incorporate greens into the mixture.
3. Make béchamel sauce: Melt unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually add the whole milk while whisking continuously until the sauce thickens, about 5 to 7 minutes. Season with nutmeg and stir in grated Parmesan cheese. Remove from heat once smooth and creamy.
4. Assemble layers: Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Arrange 3 no-boil lasagna noodles over the sauce. Layer one-third of the chicken mixture, one-quarter of the béchamel sauce, and one-quarter of the shredded mozzarella cheese. Repeat this layering process two more times to build three layers.
5. Add final toppings: Top the final layer with the remaining noodles, béchamel sauce, shredded mozzarella cheese, and grated Parmesan cheese to complete the lasagna assembly.
6. Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes to allow flavors to meld and cook through.
7. Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the top is golden brown and bubbling.
8. Rest before serving: Allow the lasagna to rest for 10 minutes outside of the oven to set and make slicing easier before serving.

Notes

• Using no-boil noodles simplifies the recipe and eliminates the need for pre-cooking pasta sheets.
• Fresh rosemary provides the best flavor, but dried rosemary can be used in a pinch (reduce quantity by half).
• You can substitute part of the mozzarella with provolone or fontina for a different cheese profile.
• The béchamel sauce can be prepared up to a day in advance and refrigerated.
• Letting the lasagna rest after baking ensures clean slices and prevents it from falling apart.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: Rosemary chicken lasagna, chicken lasagna recipe, creamy béchamel lasagna, no-boil noodles lasagna, Italian chicken casserole