Description
A delightful twist to traditional lasagna featuring tender chicken, aromatic rosemary, and creamy béchamel sauce, perfect for family dinners or special 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 the 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
Serve warm garnished with fresh rosemary. Pairs well with salad or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian