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.
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
- Step 1:
- Preheat oven to 375°F (190°C).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- If using, stir chopped spinach into the chicken mixture.
- Step 5:
- Spread a thin layer of béchamel sauce in a 9x13 inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- Step 6:
- 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.
- Step 7:
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until golden and bubbling.
- Step 8:
- Let rest 10 minutes before slicing and serving.
Save Pairs well with a crisp white wine such as Sauvignon Blanc.
Required Tools
Skillet Saucepan 9x13 inch (23x33 cm) baking dish Whisk Knife and cutting board Foil
Allergen Information
Contains Milk, Wheat (gluten), and possible egg (if using egg based lasagna noodles) Always check ingredient labels for possible traces of allergens.
Nutritional Information
Calories: 470 Total Fat: 21 g Carbohydrates: 36 g Protein: 33 g
Save Cooking Questions
- → How do I prevent the noodles from sticking?
Using no-boil lasagna noodles helps; ensure béchamel sauce evenly coats layers for moisture, preventing sticking during baking.
- → What role does rosemary play in this dish?
Fresh rosemary adds a fragrant, pine-like aroma that complements the richness of chicken and creamy sauce.
- → Can I substitute the béchamel sauce?
While béchamel adds creaminess and depth, a light tomato sauce can be an alternative, but it will change the flavor profile.
- → Is there a way to add veggies to this dish?
Chopped baby spinach can be stirred into the chicken mixture, or sautéed mushrooms and roasted vegetables added for extra flavor.
- → What cheese works best for topping?
Grated Parmesan adds a nutty, salty finish that browns beautifully in the oven and complements mozzarella’s meltiness.