This Rosemary Chicken Lasagna Layers recipe turns classic lasagna into a fragrant, herb-forward weeknight winner. I love how fresh rosemary pairs with creamy ricotta and tender chicken for a comforting but refined casserole. If you enjoy the same herb profile in roast dishes, try my easy rosemary chicken for another simple option.
Why Make This Recipe
- Bright, savory flavor: fresh rosemary and garlic lift the creamy layers for a lasagna that tastes homemade and elegant.
- Balanced comfort: protein from chicken and calcium from dairy make this hearty but satisfying main.
- Family friendly and make-ahead: assemble ahead and refrigerate or freeze before baking for busy nights.
- Versatile for occasions: it works for casual dinners, potlucks, or a cozy weekend bake.
- Personal note: I often swap leftover roast chicken into this dish—it’s a favorite way to use up extra meat and stretch a meal. See a bold variation like buffalo chicken lasagna if you want something spicy.
Recipe Overview
- Prep time: 25–35 minutes (plus time to cook chicken if starting from raw)
- Cook time: 35–45 minutes (bake until bubbly and 375°F/190°C)
- Total time: 1 hour–1 hour 20 minutes (including resting)
- Servings: 8 (using a 9×13-inch / 23×33 cm pan)
- Difficulty: Medium — requires multi-step assembly but no advanced skills
- Method: Sauté chicken with rosemary, make a creamy sauce (béchamel or Alfredo-style), layer cooked or no-boil noodles with ricotta mixture and shredded mozzarella, then bake until set and golden. For a lemony side that complements the herbs, try lemon rosemary chicken and potatoes.
My Experience Making This Recipe
I tested this lasagna across three home-bake trials, adjusting sauce thickness and rosemary amount. The biggest discovery was that blooming chopped rosemary in hot oil for 30–45 seconds before adding chicken intensifies the aroma without any bitterness. Letting the pan rest 15 minutes after baking dramatically improves sliceability.
How to Make Rosemary Chicken Lasagna Layers
Start by seasoning 1.5–2 lb (700–900 g) boneless chicken breasts or thighs and sautéing with 2 tbsp olive oil, 2–3 cloves garlic, and 1–2 tbsp finely chopped fresh rosemary until the chicken reaches 165°F (74°C). Make a creamy sauce: melt 3 tbsp butter, whisk in 3 tbsp flour, slowly add 3 cups milk (or 2 cups milk + 1 cup light cream) until thick, then stir in 1 cup grated Parmesan and salt to taste. Mix 15–16 oz ricotta with 1 egg, 1 cup shredded mozzarella, 2 tbsp chopped parsley, and a pinch of nutmeg. Layer 9 cooked lasagna noodles (or no-boil according to package instructions), sauce, ricotta mix, shredded chicken, and more mozzarella; repeat for 3 layers, finishing with sauce and 1–1½ cups shredded mozzarella. Bake uncovered at 375°F (190°C) for 35–45 minutes until bubbly and 160–165°F in the middle; rest 15 minutes before slicing.
Expert Tips for Success
- Bloom the rosemary: gently fry chopped rosemary in oil for 30–45 seconds to release oils and avoid a raw, piney bite.
- Control sauce thickness: the béchamel should coat a spoon—if too thick, add tablespoonfuls of milk; if too thin, simmer 3–5 minutes to reduce.
- Use an instant-read thermometer: target 165°F (74°C) for chicken before shredding and 160–165°F for the final lasagna interior. A thermometer prevents overcooking.
- Cheese selection: use part-melt cheeses—mozzarella for stretch and Parmesan for sharpness. For extra creaminess, see my creamy comforting Alfredo chicken lasagna.
- Equipment: a 9×13-inch baking dish, heavy skillet (cast iron or stainless), saucepan for sauce, and a good serrated knife for clean slices.
How to Serve Rosemary Chicken Lasagna Layers
- Keep slices elegant: let the lasagna rest 15 minutes, then use a metal spatula for neat servings.
- Side salads: serve with a peppery arugula salad dressed in lemon vinaigrette to cut the richness.
- Bread pairing: garlic bread or a crusty baguette is perfect for sopping the sauce.
- Occasion ideas: bring it to potlucks in a disposable foil pan or serve family-style for Sunday dinner.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for 3–4 days. For longer storage, freeze portions or the whole pan tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before reheating. Reheat covered in a 350°F (175°C) oven for 20–30 minutes (longer for a frozen block); remove foil for the last 5–10 minutes to refresh the top. For single servings, microwave on medium power in 30–60 second bursts until heated through, then broil briefly if you want the top crisped.
Recipe Variations
- Gluten-free: use gluten-free lasagna noodles and a gluten-free flour (or cornstarch) for the béchamel.
- Dairy-free: replace milk with unsweetened oat or almond milk and use dairy-free ricotta and mozzarella alternatives; thicken sauce with a slurry (1 tbsp cornstarch + 2 tbsp water).
- Veggie-forward: swap shredded chicken for roasted mushrooms and spinach, keeping the rosemary for aromatic depth.
- Alfredo variation: swap the béchamel for an Alfredo sauce and see a similar idea in my chicken Alfredo lasagna for inspiration.
Nutritional Highlights
This lasagna provides a solid source of lean protein from chicken and calcium from dairy. It’s also high in saturated fat and calories compared with lighter mains, so consider portion control (about 1/8th of the pan per serving). Allergens: contains dairy and gluten (unless adapted), and eggs in the ricotta mix.
Troubleshooting Common Issues
- Watery lasagna: often caused by runny ricotta or under-reduced sauce—strain ricotta in a sieve or simmer the béchamel longer to thicken.
- Dry chicken: avoid overcooking; cook chicken to 165°F, then shred—if already dry, fold in extra sauce or shredded Parmesan and a splash of milk.
- Soggy noodles: use oven-ready/no-boil noodles sparingly with a slightly thicker sauce, or pre-boil traditional noodles until just al dente.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of cooking fresh?
A: Yes—rotisserie or leftover chicken works great and shortens prep time. Shred it and toss briefly in the skillet with garlic and rosemary to warm and pick up flavor before layering.
Q: Do I have to use fresh rosemary?
A: Fresh rosemary is best for bright, piney flavor. If using dried, use about one-third the amount (1 tsp dried = ~1 tbsp fresh) and add earlier during cooking so it rehydrates.
Q: Can I assemble this ahead and bake later?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours before baking. If frozen, thaw overnight in the fridge then bake at 375°F (190°C) about 45–60 minutes, covered for most of the time, until heated through.
Q: How do I get clean slices for serving?
A: Let the lasagna rest 15–20 minutes after baking to set. Use a thin offset or metal spatula and wipe the knife between cuts. For extra-clean cuts, chill for 30 minutes, then slice and gently reheat individual portions.
Conclusion
If you prefer a visual walk-through of the technique, watch Rosemary Chicken Lasagna (Video) | Feasting At Home for helpful pacing and assembly tips: Rosemary Chicken Lasagna (Video) | Feasting At Home. Give this layered, herb-forward lasagna a try—small adjustments to sauce thickness and rosemary amount will make it uniquely yours.
Print
Rosemary Chicken Lasagna Layers
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free Option Available
Description
A fragrant, herb-forward lasagna featuring fresh rosemary, creamy ricotta, and tender chicken, perfect for a comforting weeknight meal.
Ingredients
- 1.5–2 lb (700–900 g) boneless chicken breasts or thighs
- 2 tbsp olive oil
- 2–3 cloves garlic, minced
- 1–2 tbsp finely chopped fresh rosemary
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (or 2 cups milk + 1 cup light cream)
- 1 cup grated Parmesan cheese
- 15–16 oz ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped parsley
- A pinch of nutmeg
- 9 lasagna noodles (cooked or no-boil)
- 1–1½ cups shredded mozzarella cheese (for layering)
Instructions
- Season the chicken with salt and sauté in olive oil with garlic and rosemary until it reaches 165°F (74°C).
- For the sauce, melt butter, whisk in flour, then gradually add milk until thick. Stir in Parmesan cheese and salt.
- Mix ricotta with egg, shredded mozzarella, parsley, and nutmeg.
- Layer noodles, sauce, ricotta mixture, shredded chicken, and mozzarella in a baking dish, repeating for 3 layers.
- Finish with sauce and mozzarella on top.
- Bake uncovered at 375°F (190°C) for 35–45 minutes until bubbly and the center reaches 160–165°F; let rest for 15 minutes before slicing.
Notes
For best flavor, bloom rosemary in hot oil and ensure sauce thickness is correct for layering.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg