Rosemary Chicken Lasagna

Why Make This Recipe

Rosemary Chicken Lasagna Layers is a delightful and comforting dish that brings a twist to the traditional lasagna. Using tender chicken, aromatic rosemary, and a creamy béchamel sauce, this recipe is perfect for family dinners or special gatherings. It’s an easy way to combine nutritious ingredients into a delicious meal that everyone will enjoy.

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:

1. Preheat the oven to 375°F.
2. 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.
3. 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.
4. Add chopped spinach to the chicken mixture if using, and stir to combine.
5. 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.
6. Top with remaining noodles, béchamel, mozzarella, and Parmesan cheese.
7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 to 15 minutes until golden and bubbling.
8. Allow to rest for 10 minutes before slicing and serving.

How to Serve Rosemary Chicken Lasagna Layers

Serve the Rosemary Chicken Lasagna Layers warm from the oven, garnished with additional fresh rosemary if desired. This dish pairs well with a simple salad or some crusty bread to soak up the yummy sauce.

How to Store Rosemary Chicken Lasagna Layers

To store leftovers, let the lasagna cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 to 4 days. For longer storage, freeze it for up to 2 months. Thaw in the refrigerator before reheating.

Tips to Make Rosemary Chicken Lasagna Layers

1. Use rotisserie chicken for a quicker option.
2. Adjust the amount of rosemary to your taste; you can add more or less depending on your preference.
3. If you want a richer sauce, substitute some of the milk with cream.

Variation

You can easily customize this recipe by adding different vegetables like mushrooms or zucchini, or by using ground turkey or beef instead of chicken.

FAQs

1. Can I use regular lasagna noodles instead of no-boil?
Yes, but you will need to cook them according to package instructions before layering them in the dish.

2. Is there a dairy-free version of this recipe?
Yes, you can replace milk with a dairy-free substitute and use dairy-free cheese alternatives for the béchamel sauce.

3. Can I prepare this dish in advance?
Absolutely! You can assemble the lasagna ahead of time, cover it tightly, and refrigerate it. Just bake it when you’re ready to serve.

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