Description
This rosemary chicken lasagna layers recipe stacks savory, herb-scented chicken with a creamy sauce and melty cheeses for a comforting weeknight meal.
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
Instructions
- Cook chicken until internal temperature reaches 165°F (74°C).
- Melt butter in a saucepan, whisk in flour to form a roux.
- Slowly whisk in warm milk and simmer until thickened.
- Stir in chopped rosemary, Parmesan, salt, and pepper.
- Assemble layers in a greased 9×13-inch pan with lasagna noodles, mozzarella, ricotta mixture, and shredded chicken.
- Bake covered at 375°F (190°C) for 25 minutes.
- Uncover and bake for an additional 10–15 minutes until golden.
- Let rest for 10–15 minutes before slicing.
Notes
If using no-boil noodles, slightly under-thin the sauce and add water before baking. Use whole milk or a mix with heavy cream for a silkier béchamel.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian