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.
Ingredients
Scale
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)
Instructions
- Preheat oven: Preheat the oven to 375°F to prepare for baking the lasagna layers evenly and thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the top is golden brown and bubbling.
- 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
