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Rosemary Chicken Lasagna Layers

Savory Rosemary Chicken Lasagna Layers for Cozy Nights

This Rosemary Chicken Lasagna Layers recipe combines comforting textures and flavors, making it a must-try dish for cozy nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Béchamel Sauce Ingredients
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 cloves Minced Garlic Fresh cloves preferred.
  • 4 tablespoons Unsalted Butter Can substitute with margarine.
  • 4 tablespoons All-Purpose Flour Gluten-free flour can be used.
  • 2 cups Whole Milk Can substitute with almond or oat milk.
  • 1 dash Nutmeg Optional.
  • 1 cup Grated Parmesan Cheese Pecorino Romano can substitute.
Lasagna Layers Ingredients
  • 2 tablespoons Fresh Rosemary Dried rosemary can be used but reduce quantity.
  • 2 cups Shredded Chicken Can use rotisserie chicken.
  • 2 cups Baby Spinach Can substitute with kale or omit.
  • 9 sheets No-Boil Lasagna Noodles Regular noodles can be used if pre-cooked.
  • 2 cups Mozzarella Cheese Use dairy-free cheese for a vegan option.

Equipment

  • large skillet
  • Medium Saucepan
  • Baking dish
  • Whisk
  • spatula

Method
 

Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat, add minced garlic and fresh rosemary, sauté for 1 minute until fragrant.
  3. In a medium saucepan, melt unsalted butter over medium-low heat and whisk in all-purpose flour to form a roux. Cook for about 1 minute.
  4. Gradually add whole milk, whisking constantly until the mixture thickens into a creamy sauce. Season with nutmeg and mix in Parmesan cheese until melted.
  5. Fold in shredded chicken and baby spinach into the béchamel sauce until well combined.
  6. In a greased baking dish, layer béchamel sauce, no-boil lasagna noodles, chicken and spinach mixture, more béchamel, and mozzarella cheese. Repeat these layers twice.
  7. For the final layer, place the remaining noodles, béchamel, mozzarella, and a sprinkle of Parmesan cheese on top.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
  9. Let the lasagna rest for about 10 minutes before slicing.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 25IUVitamin C: 15mgCalcium: 20mgIron: 15mg

Notes

Using fresh ingredients and rotisserie chicken can save time and enhance the flavors of this dish. Allowing the lasagna to rest is crucial for the best presentation.

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