Pin Rosemary Chicken Lasagna offers a delightful twist on the traditional Italian favorite. Tender shredded chicken combined with fresh rosemary and garlic infuses every bite with fragrant, savory notes. Layered between creamy béchamel sauce and melted mozzarella, this dish emerges from the oven golden and bubbling, perfect for a comforting family dinner. It's an inviting meal that balances heartiness with herbaceous freshness.
Pin This recipe is designed to bring comfort and elegance to your dinner table. The blend of creamy béchamel and fresh herbs elevates the classic lasagna experience, while the shredded chicken offers a delicious, satisfying protein alternative to ground beef. Take your time layering and enjoy the anticipation of a bubbling, golden crust fresh from the oven.
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
- 1. Preheat oven to 375°F (190°C).
- 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.
- 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.
- 4. If using, stir chopped spinach into the chicken mixture.
- 5. Spread a thin layer of béchamel sauce in a 9x13-inch (23x33 cm) baking dish. Layer 3 lasagna noodles over the sauce.
- 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.
- 7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until golden and bubbling.
- 8. Let rest 10 minutes before slicing and serving.
Zusatztipps für die Zubereitung
For a lighter version, opt for part-skim cheeses and low-fat milk to reduce fat content while maintaining creaminess. Incorporate sautéed mushrooms or roasted vegetables to add complexity and depth to the flavor profile. Using no-boil noodles streamlines preparation and ensures tender pasta layers without extra boiling steps.
Varianten und Anpassungen
This recipe can be customized by adding baby spinach for extra freshness or substituting the chicken with other poultry options. For a vegetarian version, swap chicken for sautéed mushrooms and omit the poultry-related seasonings, although this original recipe contains poultry and is not vegetarian.
Serviervorschläge
Serve your rosemary chicken lasagna with a crisp white wine like Sauvignon Blanc to complement the rich creaminess of the béchamel. A fresh green salad or roasted vegetables provide a balanced meal, enhancing the comforting nature of this hearty Italian dish.
Pin With its harmonious blend of herbs, chicken, and creamy cheeses, this rosemary chicken lasagna is a standout recipe that brings warmth and satisfaction to any meal. Perfect for sharing with family or impressing guests, it transforms simple ingredients into a memorable feast.
Recipe Q&A
- → Can I use fresh or dried rosemary?
Fresh rosemary provides a brighter, more aromatic flavor, but dried rosemary can be used in a pinch. Adjust quantity as dried herbs are more concentrated.
- → How do I prevent the dish from being too watery?
Ensure the béchamel sauce is thickened adequately and avoid excess moisture by patting chicken dry before cooking. Using no-boil noodles helps absorb sauce as it bakes.
- → Can I substitute baby spinach with other greens?
Yes, kale or Swiss chard work well as alternatives. Just chop and sauté them lightly before layering to reduce moisture.
- → What cheese works best for topping?
Mozzarella and grated Parmesan provide a creamy, golden finish. Using a mix gives optimal melting and flavor.
- → Is it possible to prepare in advance?
Assemble the layers and refrigerate covered for up to 24 hours. Bake as directed when ready, adding a few extra minutes if chilled.