Name: Rosemary Chicken Lasagna Layers
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1.5–2 pounds chicken breasts; 3 tbsp butter; 3 tbsp flour; 3 cups warm milk; 1–2 tbsp finely chopped fresh rosemary; 1 cup grated Parmesan; Salt and pepper to taste; 9–12 lasagna noodles (no-boil or pre-cooked); 2 cups shredded mozzarella; 1 cup ricotta mixed with 1 egg and 1/2 tsp salt

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This rosemary chicken lasagna layers recipe stacks savory, herb-scented chicken with a creamy sauce and melty cheeses for a comforting weeknight meal. I’ve tested versions with shredded and diced chicken and settled on a balance that keeps the lasagna moist without getting soupy. If you like layered chicken pasta, check this twist on roll-ups for more ideas: chicken lasagna roll-ups.

Why Make This Recipe

Deep rosemary flavor brightens the rich béchamel or ricotta base, giving the dish a rustic, aromatic lift.
It’s crowd-friendly and reheats well, so it’s great for family dinners and potlucks.
The dish delivers protein and calcium in one pan, making it a satisfying meal for picky eaters.
You can prep components ahead—cook the chicken and make the sauce, then assemble before baking.
Personal insight: I love this recipe because rosemary turns a simple lasagna into something that feels special without extra fuss; I often pair it with roasted vegetables like in my lemon rosemary chicken and potatoes for a matching flavor profile.

Recipe Overview

Prep time: 25–30 minutes (plus 20–30 minutes if poaching or roasting chicken)
Cook time: 35–40 minutes at 375°F (190°C)
Total time: 1 hour — 1 hour 10 minutes (including short rest)
Servings: 6–8 slices
Difficulty: Medium
Method: Sear or roast chicken, prepare a creamy sauce (béchamel or ricotta mixture), layer with lasagna noodles and cheese in a 9×13-inch baking dish, then bake until bubbling and golden. For a creamier, Alfredo-style finish see my notes on a similar preparation: creamy Alfredo chicken lasagna.

My Experience Making This Recipe

The first tests were too soupy because I under-reduced the sauce, so I now simmer the béchamel 5–7 minutes longer and use part-skim ricotta for structure. I also found that shredding the chicken into bite-sized pieces gives an even distribution and better texture in every slice. Timing the bake so the top browns but the center isn’t overheated was my biggest learning—resting helps set the layers.

How to Make Rosemary Chicken Lasagna Layers

Start by cooking 1.5–2 pounds of chicken breasts (poached, roasted at 400°F for 20–25 minutes, or pan-seared and finished in the oven) until the internal temperature reaches 165°F (74°C). Make a sauce: melt 3 tbsp butter, whisk in 3 tbsp flour to form a roux, slowly whisk in 3 cups warm milk and simmer until thickened, then stir in 1–2 tbsp finely chopped fresh rosemary, 1 cup grated Parmesan, salt, and pepper. Assemble layers in a greased 9×13-inch pan with 9–12 lasagna noodles (no-boil or pre-cooked), 2 cups shredded mozzarella, 1 cup ricotta mixed with an egg and 1/2 tsp salt, and the shredded chicken. Bake covered at 375°F (190°C) for 25 minutes, uncover and bake 10–15 more minutes until golden. Let rest 10–15 minutes before slicing to allow the sauce to set.

Expert Tips for Success

Cook chicken to 165°F (74°C) on an instant-read thermometer; overcooked chicken will dry the lasagna.
If using no-boil noodles, slightly under-thin the sauce (a touch less milk) and add 1/4–1/2 cup water to the pan if needed; if using pre-cooked noodles, drain well.
Toast rosemary briefly in the pan with butter to release its oils before adding to your sauce for a brighter, less piney flavor.
Use whole milk or a mix of whole milk and 1/2 cup heavy cream for a silkier béchamel; grate your own Parmesan for the best melt and flavor.
For quick dinners, make individual portions in ramekins; they bake faster and reheat more evenly—see compact assembly ideas like air fryer chicken wraps for inspiration on small-format cooking.

How to Serve Rosemary Chicken Lasagna Layers

Serve with a simple arugula salad dressed with lemon and olive oil to cut the richness.
Add roasted seasonal vegetables—roasted carrots or Brussels sprouts complement the rosemary well; try pairing with bold-sweet sides like brown sugar pineapple chicken for a contrasting flair at a casual buffet.
Garnish with extra chopped fresh rosemary and a drizzle of good olive oil for a restaurant-style finish.
This lasagna works well for holidays, dinner parties, or make-ahead family meals.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for up to 3–4 days. Store the lasagna whole (covered) or portioned in airtight containers.
To freeze: wrap the cooled assembled lasagna tightly in plastic wrap and foil or freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat single slices in a 350°F (175°C) oven for 15–20 minutes covered with foil, then 5 minutes uncovered to crisp the top. For microwave reheating, cover and heat on medium power in 1–2 minute intervals to avoid drying.

Recipe Variations

Gluten-free: use certified gluten-free lasagna noodles and substitute a gluten-free flour or cornstarch in the béchamel (use 2 tsp cornstarch whisked into cold milk before adding).
Dairy-free: swap ricotta for a blended tofu-herb mixture and use dairy-free milk plus a tablespoon of nutritional yeast to mimic cheesiness; finish with dairy-free mozzarella.
Lighter option: replace béchamel with a lemony cottage cheese or part-skim ricotta mixture and use less mozzarella (1–1½ cups) for fewer calories.
Flavor boost: add lemon zest to the ricotta, or fold in sun-dried tomatoes and spinach for an extra layer of flavor and nutrients.

Nutritional Highlights

Protein-rich: chicken provides lean protein to keep you full and support muscle repair.
Calcium and vitamin D: dairy cheeses and milk contribute calcium; choose fortified plant milk for a dairy-free swap.
Allergen information: contains dairy, wheat (unless using gluten-free noodles), and eggs (if you add egg to ricotta). Serve portions of about 1/6–1/8 of the pan for reasonable calorie control.

Troubleshooting Common Issues

Problem: Too-runny center after baking. Solution: Reduce sauce more before assembling, use less milk, or allow a 15-minute rest after baking so it firms up.
Problem: Dry chicken in the layers. Solution: Shred the chicken and toss it with a few tablespoons of sauce before assembling; ensure chicken cooks to 165°F and not beyond.
Problem: Top browns too quickly but center is cold. Solution: Tent with foil and finish baking longer at a slightly lower temp (350°F / 175°C) until the center reaches 160°F–165°F.

Frequently Asked Questions

Q: Can I assemble this the night before?
A: Yes. Assemble the lasagna and refrigerate covered overnight, then bring it to room temperature for 20–30 minutes before baking. You may need an extra 5–10 minutes of bake time since the filling will be cold.

Q: Do I need to pre-cook noodles?
A: If you use no-boil noodles, you do not need to pre-cook them, but ensure your sauce is not overly thin. If using regular noodles, boil until al dente, drain, and cool slightly so they don’t release excess starch in the pan.

Q: Can I use rotisserie chicken?
A: Absolutely—rotisserie chicken is a great time-saver. Shred it and toss with a few tablespoons of sauce to keep the layers moist before assembling.

Q: How do I know when the lasagna is done?
A: The top should be bubbling and lightly browned, and an instant-read thermometer inserted into the center should read about 160°F–165°F. Let it rest 10–15 minutes to set before slicing.

Conclusion

For a visual guide and another take on layering flavors with rosemary and chicken, watch this helpful video: Rosemary Chicken Lasagna (Video) | Feasting At Home.

Rosemary Chicken Lasagna Layers