Why Make This Recipe
Rosemary Chicken Lasagna Layers is a delicious twist on traditional lasagna. It combines tender chicken, aromatic rosemary, and creamy béchamel sauce, making it a comforting meal perfect for family dinners or gatherings. The layers of pasta, chicken, and cheese create a hearty dish that is both satisfying and flavorful. Plus, it can be prepared ahead of time and baked just before serving!
How to Make Rosemary Chicken Lasagna Layers
Ingredients:
- 2 cups cooked chicken breast, shredded
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 1 cup baby spinach, roughly chopped (optional)
Directions:
- Preheat oven to 375°F.
- 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 pepper. Remove from heat.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
- Add chopped spinach to the chicken mixture if using, and stir to combine.
- Spread a thin layer of béchamel sauce in a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce, then add one third of the chicken mixture, one quarter of the béchamel, and one quarter of the mozzarella. Repeat layers twice more.
- Top with remaining noodles, béchamel, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
- Allow to rest for 10 minutes before slicing and serving.
How to Serve Rosemary Chicken Lasagna Layers
Serve this tasty lasagna hot, straight from the oven. It pairs well with a simple green salad or garlic bread. For an extra touch, sprinkle fresh rosemary or chopped parsley on top before serving.
How to Store Rosemary Chicken Lasagna Layers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. If you want to freeze it, wrap the lasagna well and keep it in the freezer for up to 2 months. Thaw overnight in the fridge before baking.
Tips to Make Rosemary Chicken Lasagna Layers
- Make sure your chicken is well-seasoned to enhance the flavor.
- Feel free to add other vegetables like mushrooms or zucchini for extra nutrition.
- To save time, you can use a store-bought rotisserie chicken instead of cooking your own.
Variation
You can substitute the chicken with cooked ground turkey or sausage for a different taste. If you want a vegetarian option, omit the meat and add extra spinach or other vegetables.
FAQs
1. Can I use regular lasagna noodles instead of no-boil noodles?
Yes, but you’ll need to cook the regular noodles according to package instructions before layering.
2. Is it possible to make this dish ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it in the refrigerator until you’re ready to bake it.
3. What can I use if I don’t have fresh rosemary?
You can use dried rosemary, just use about one teaspoon instead of two tablespoons, as dried herbs are more potent.
Rosemary Chicken Lasagna Layers
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Poultry
Description
A delicious twist on traditional lasagna made with tender chicken, aromatic rosemary, and creamy béchamel sauce, perfect for family dinners or gatherings.
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 1 cup baby spinach, roughly chopped (optional)
Instructions
- Preheat oven to 375°F.
- 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 pepper. Remove from heat.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 to 7 minutes. Season with nutmeg and stir in Parmesan cheese. Remove from heat.
- Add chopped spinach to the chicken mixture if using, and stir to combine.
- Spread a thin layer of béchamel sauce in a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce, then add one third of the chicken mixture, one quarter of the béchamel, and one quarter of the mozzarella. Repeat layers twice more.
- Top with remaining noodles, béchamel, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
- Allow to rest for 10 minutes before slicing and serving.
Notes
This dish can be prepared ahead of time and baked just before serving. Pairs well with a green salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
