Rosemary Chicken Lasagna
Elevate your pasta night with this luxurious Rosemary Chicken Lasagna, a delightful twist on a classic comfort food. Featuring tender, oven-baked chicken seasoned with fresh rosemary, this dish is layered with creamy ricotta, gooey mozzarella, and a rich, homemade Parmesan-infused béchamel sauce. The lasagna noodles create the perfect structure for each delicious bite, while fresh parsley adds a vibrant touch. Ideal for family dinners or special occasions, this hearty recipe combines gourmet flavors with comforting textures, creating a show-stopping dish that’s sure to impress. With just the right balance of herbs, cheese, and succulent chicken, this lasagna is a savory masterpiece that will have everyone going back for seconds.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 teaspoons Fresh rosemary
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 teaspoon Garlic powder
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 2 cups Ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Cook the lasagna noodles according to the package instructions, then drain and set aside.
Rub both sides of the chicken breasts with olive oil, then sprinkle with rosemary, salt, and black pepper.
Heat a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until fully cooked. Let the chicken cool, then shred it into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until light golden brown.
Gradually whisk in the milk, stirring constantly to prevent lumps. Simmer the béchamel sauce until thickened, about 5-7 minutes.
Stir in garlic powder and Parmesan cheese. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, egg, parsley, and a pinch of salt and pepper.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom.
Layer 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add half of the shredded chicken. Sprinkle 1/3 of the mozzarella cheese over the chicken, followed by a drizzle of béchamel sauce.
Repeat the layering process with another set of noodles, ricotta mixture, chicken, mozzarella, and béchamel sauce.
Finish with a final layer of noodles, the remaining béchamel sauce, and the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.8 g | 323% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1195 mg | 398% | |
| Sodium | 6815 mg | 296% | |
| Total Carbohydrate | 603.5 g | 219% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 64.8 g | ||
| Protein | 321.8 g | 644% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 5627 mg | 433% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
