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Rosemary Chicken Lasagna Layers

Creamy Rosemary Chicken Lasagna Layers for Cozy Nights

This Rosemary Chicken Lasagna Layers recipe offers comforting layers of chicken, spinach, béchamel, and cheese, perfect for busy weeknights or gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel Sauce
  • 2 tablespoons Olive Oil Can use any neutral oil.
  • 2 cloves Minced Garlic Fresh is best, but garlic powder can be used in a pinch.
  • 1 tablespoon Fresh Rosemary Dried rosemary can be used, but reduce quantity by half.
  • 4 tablespoons Unsalted Butter Can use margarine or a dairy-free butter alternative.
  • 1/4 cup All-Purpose Flour Gluten-free all-purpose flour can be used for gluten-free versions.
  • 2 cups Whole Milk Heavy cream for a richer sauce; almond or soy milk for a dairy-free option.
  • 1/4 teaspoon Nutmeg Freshly grated nutmeg offers the best flavor.
  • 1 cup Parmesan Cheese Grated pecorino or nutritional yeast for a vegan alternative.
For the Lasagna Layers
  • 3 cups Shredded Chicken Rotisserie chicken saves time.
  • 4 cups Baby Spinach Any leafy green such as kale or Swiss chard can be used.
  • 12 sheets No-Boil Lasagna Noodles Regular lasagna noodles can be par-cooked.
For the Top Layer
  • 2 cups Mozzarella Cheese Cheddar or a dairy-free cheese can be used.

Equipment

  • large baking dish
  • medium saucepan
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Rosemary Chicken Lasagna Layers
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and a large baking dish.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and rosemary, sauté until fragrant, about 1 minute.
  3. In a saucepan, melt butter over medium-low heat. Whisk in flour, then add milk gradually until the sauce thickens, about 5-7 minutes.
  4. Combine shredded chicken and spinach with the béchamel sauce in a bowl, stirring well.
  5. In a baking dish, spread a layer of béchamel, add noodles, half the chicken-spinach mixture, and more béchamel. Repeat layers, finishing with noodles and mozzarella.
  6. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
  7. Let the lasagna rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Leftovers can be stored in airtight containers for up to 3-4 days in the fridge or frozen for up to 3 months. Reheat in microwave or oven.

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