Description
A fragrant, herb-forward lasagna featuring fresh rosemary, creamy ricotta, and tender chicken, perfect for a comforting weeknight meal.
Ingredients
Scale
- 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