Rosemary Chicken Lasagna Layers
A comforting twist on classic lasagna — tender chicken layered with creamy white sauce, cheese, and fragrant rosemary for a delicious and aromatic meal.
Equipment
- 9×13 inch baking dish
- Saucepan
- Mixing Bowls
- Whisk
Ingredients
For the Chicken Filling
- 2 cups cooked chicken breast, shredded or diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 cup baby spinach or chopped kale (optional)
For the Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%) warmed
- ½ cup chicken broth
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
For Assembly
- 9 lasagna noodles (cooked and drained, or no-boil)
- 1 ½ cups ricotta cheese (or cottage cheese)
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add garlic and rosemary, sauté 1 minute until fragrant. Stir in cooked chicken (and spinach, if using). Cook 2–3 minutes and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux and cook for 1–2 minutes. Gradually whisk in warm milk and chicken broth until smooth and thickened. Season with salt, pepper, and nutmeg.
- Spread a thin layer of sauce on the bottom of the baking dish. Layer 3 lasagna noodles, then spread some ricotta, followed by chicken mixture, sauce, and shredded cheeses. Repeat for two more layers, ending with sauce and mozzarella on top.
- Cover with foil and bake 30 minutes. Remove foil and bake another 10–15 minutes until bubbling and golden brown on top. Let rest 10 minutes before slicing.
Notes
For extra flavor, use a blend of rosemary and thyme. This lasagna pairs wonderfully with a crisp green salad or roasted vegetables. You can also substitute part of the milk with cream for a richer sauce.