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Rosemary Chicken Lasagna Layers

Rosemary Chicken Lasagna Layers: A Cozy Comfort Food Dream

Rosemary Chicken Lasagna Layers is a delightful dish that combines tender chicken with creamy béchamel and fragrant rosemary, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel Sauce
  • 2 tablespoons Olive Oil or avocado oil for high smoke point
  • 2 cloves Minced Garlic use garlic powder if needed
  • 1 tablespoon Fresh Rosemary or dried rosemary
  • 4 tablespoons Unsalted Butter or margarine
  • 1/4 cup All-Purpose Flour gluten-free flour for GF option
  • 2 cups Whole Milk or almond/oat milk for dairy-free
  • 1 pinch Nutmeg omit if unavailable
  • 1 cup Grated Parmesan Cheese Pecorino Romano can be used
For the Lasagna Layers
  • 2 cups Shredded Chicken use rotisserie or poached chicken
  • 1 cup Baby Spinach optional, can use other greens
  • 9 sheets No-Boil Lasagna Noodles regular noodles can be used if pre-cooked
  • 2 cups Mozzarella Cheese Provolone is an alternative

Equipment

  • large skillet
  • Saucepan
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your utensils.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1 tablespoon of chopped fresh rosemary, sautéing for about 1 minute.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup of all-purpose flour to create a roux, cooking until light golden. Gradually pour in 2 cups of whole milk, stirring until thickened. Add nutmeg and 1 cup of grated Parmesan.
  4. In a large bowl, mix 2 cups of cooked shredded chicken and 1 cup of chopped baby spinach with the béchamel sauce.
  5. In a greased baking dish, layer with béchamel sauce, noodles, 1/3 of the chicken mixture, then more béchamel and mozzarella. Repeat twice.
  6. Top the last layer with remaining béchamel, mozzarella, and Parmesan cheese.
  7. Cover with aluminum foil and bake for 30 minutes, then uncover and bake for another 10-15 minutes until golden.
  8. Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For best results, allow the lasagna to rest before serving and ensure even layering for flavor distribution.

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