Rosemary Chicken Lasagna: A Symphony of Savory Delights

There are certain dishes that, with the first bite, transport you back to a specific moment, a cherished memory. For me, this Rosemary Chicken Lasagna is one of those culinary anchors. I remember my grandmother meticulously preparing it for Sunday dinners, the aroma of simmering chicken and toasted rosemary filling her cozy kitchen. It wasn’t just a meal; it was an act of love, a testament to simple, honest ingredients coming together to create something truly extraordinary. The absence of jarred sauce, a hallmark of this recipe, always signaled to me that this was a special occasion, a dish that deserved our full attention and appreciation.

Recipe Overview

• Prep Time: 50 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour 25 minutes – 1 hour 35 minutes
• Servings: 12
• Yield: 1 (13×9-inch) lasagna
• Dietary Type: Contains Dairy, Poultry, Gluten

Ingredients

This Rosemary Chicken Lasagna is a labor of love, but every component is worth the effort. The fresh ingredients build layers of flavor that canned sauce simply cannot replicate.

For the Chicken Filling:

• 3 sprigs fresh rosemary, plus extra for garnish
• 1 lb chicken breast halves, skin on, bone in
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 1/3 cups sliced fresh mushrooms
• 2 green bell peppers, diced
• 2 tablespoons white wine
• 1/3 cup toasted pine nuts

For the Cheese Filling:

• 24 ounces low-fat ricotta cheese
• 2 eggs, lightly beaten
• 2 garlic cloves, minced
• 1 cup shredded Gruyere cheese
• 1 teaspoon salt

For the Sauce:

• 5 tablespoons butter
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the Lasagna Assembly:

• 12 cooked lasagna noodles
• 1 cup shredded mozzarella cheese
• 1 cup shredded Gruyere cheese

Equipment Needed

• Medium skillet
• Large skillet
• Small bowl
• Medium saucepan
• Whisk
• 13×9-inch baking pan
• Plate
• Cutting board
• Sharp knife

Instructions

The beauty of this lasagna lies in its layered construction and the thoughtful preparation of each component. Follow these steps carefully, and you’ll be rewarded with a dish that’s both comforting and sophisticated.

1. Prepare the Chicken: Begin by reserving enough rosemary to measure 1/2 teaspoon. Finely chop this reserved rosemary and set it aside for garnish later. Place the chicken and the remaining rosemary sprigs in a medium skillet. Add enough water to almost cover the chicken. Bring the water to a boil over medium-high heat. Once boiling, cover the skillet, reduce the heat to medium-low, and simmer for 10-15 minutes, turning the chicken once, until it is no longer pink in the center.

2. Shred the Chicken: Carefully remove the cooked chicken and rosemary from the skillet and place them on a plate. Allow them to cool slightly. Once cool enough to handle, shred the chicken, removing the bones and the rosemary stems. Finely chop the chicken and rosemary together. Transfer this mixture to a medium bowl.

3. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it’s hot. Add the finely chopped onion and cook until tender. Next, add the sliced mushrooms, diced green bell peppers, and white wine. Cook for 3-4 minutes, or until the liquid has reduced and the vegetables are tender. Stir in the toasted pine nuts and then remove the skillet from the heat.

4. Prepare the Cheese Filling: In a small bowl, thoroughly mix together all the cheese filling ingredients: the low-fat ricotta cheese, lightly beaten eggs, minced garlic cloves, 1 cup of shredded Gruyere cheese, and 1 teaspoon of salt.

5. Make the Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic cloves and cook for about a minute until fragrant, being careful not to burn them. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk until the mixture is well blended and smooth. Continue to cook and whisk for 2-4 minutes, until the sauce has thickened. Whisk in the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

6. Assemble the Lasagna: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a 13×9-inch baking pan with non-stick spray.

   • Begin by spreading 1 cup of the prepared sauce evenly across the bottom of the pan.
   • Layer 3 cooked lasagna noodles over the sauce.
   • Spread half of the cheese filling evenly over the noodles.
   • Distribute half of the sautéed vegetable mixture (mushrooms, peppers, onions, pine nuts) over the cheese filling.
   • Add another layer of 3 noodles.
   • Spoon 1 cup of sauce over this noodle layer.
   • Evenly distribute the shredded chicken and rosemary mixture over the sauce.
   • Add a third layer of 3 noodles.
   • Spread the remaining cheese filling over these noodles.
   • Top with the remaining sautéed vegetable mixture.
   • Finish with the final layer of 3 noodles.
   • Pour the remaining sauce evenly over the top noodle layer.
   • Finally, sprinkle generously with the 1 cup of shredded mozzarella cheese and the remaining 1 cup of shredded Gruyere cheese. For an extra touch of aromatic appeal, sprinkle the reserved chopped rosemary over the cheese topping.

7. Bake the Lasagna: Place the assembled lasagna in the preheated oven. Bake for 20 minutes, or until the cheese begins to turn golden brown and bubbly, and the lasagna is heated through.

8. Rest Before Serving: Once baked, carefully remove the lasagna from the oven. Let it stand for 10 minutes before cutting and serving. This crucial resting period allows the layers to set, making it much easier to serve neat portions and ensuring the flavors meld beautifully.

Expert Tips & Tricks

• Toasting Pine Nuts: To toast pine nuts, spread them in a single layer on a dry skillet over medium heat. Stir or shake the pan frequently until they are lightly golden and fragrant, about 3-5 minutes. Watch them closely, as they can burn quickly.
• Achieving Creamy Sauce: For an extra smooth sauce, ensure you whisk continuously as you add the milk to the flour and butter mixture. If any lumps form, you can pass the sauce through a fine-mesh sieve before assembling the lasagna.
• Noodle Preparation: If using no-boil lasagna noodles, you can often omit the pre-cooking step. However, always check the package instructions as some brands may still benefit from a brief soak in hot water. If using traditional noodles, ensure they are cooked al dente according to package directions to prevent them from becoming mushy in the baked lasagna.
• Make-Ahead Magic: The chicken filling, vegetable sauté, cheese filling, and sauce can all be prepared up to a day in advance and stored separately in airtight containers in the refrigerator. Assemble the lasagna just before baking for the freshest results.
• Even Browning: If the top of your lasagna starts to brown too quickly before it’s heated through, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.

Serving & Storage Suggestions

This Rosemary Chicken Lasagna is a hearty and satisfying meal on its own. Serve it piping hot, with a sprinkle of fresh parsley for a pop of color. A crisp green salad with a light vinaigrette or some steamed asparagus makes a wonderful accompaniment, balancing the richness of the lasagna.

Storage:

• Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Freezer: For longer storage, cool the lasagna completely, then wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2-3 months.
• Reheating: To reheat individual portions, place them on a microwave-safe plate and microwave on medium power until heated through. For larger portions or a frozen lasagna, transfer it to an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) until heated through, about 20-30 minutes for thawed lasagna, and 45-60 minutes for frozen lasagna. Remove the foil during the last 10 minutes to allow the cheese to re-brown.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480-520 kcal	25-26%
Total Fat	25-30 g	32-38%
Saturated Fat	12-15 g	60-75%
Cholesterol	120-150 mg	40-50%
Sodium	700-850 mg	30-37%
Total Carbohydrate	30-35 g	11-13%
Dietary Fiber	2-3 g	7-11%
Sugars	4-6 g	4-7%
Protein	30-35 g	60-70%

(Note: Nutritional values are estimates and can vary based on specific ingredient brands and portion sizes.)

Variations & Substitutions

• Herb Power: While rosemary is the star, feel free to experiment with other herbs. Thyme or a blend of Italian herbs can add a different dimension.
• Vegetable Variety: Don’t limit yourself to bell peppers and mushrooms. Zucchini, spinach, or roasted red peppers can be wonderful additions to the vegetable sauté.
• Cheese Choices: If Gruyere isn’t your preference, a sharp white cheddar or a good quality Swiss cheese would also work well in the cheese filling and topping.
• Poultry Alternatives: For a different flavor profile, consider using cooked shredded turkey or even finely diced cooked chicken sausage instead of chicken breast.
• Gluten-Free: To make this gluten-free, opt for gluten-free lasagna noodles and ensure your flour for the sauce is a gluten-free blend.

FAQs

Q: Can I make the sauce ahead of time?
A: Absolutely! The sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Gently reheat it before assembling the lasagna.

Q: My lasagna seems a bit dry. What went wrong?
A: Ensure you use the full amount of sauce specified in the recipe, and that the noodles are well covered. Overcooking the noodles before assembly can also lead to a drier final product.

Q: Is it okay to use dried rosemary instead of fresh?
A: While fresh rosemary offers a brighter, more vibrant flavor, you can use dried rosemary. Use about 1 teaspoon of dried rosemary for every sprig of fresh. Add it with the chicken during simmering or directly into the sauce.

Q: How can I make this lasagna vegetarian?
A: Omit the chicken and increase the quantity of vegetables, perhaps adding hearty options like portobello mushrooms, eggplant, or even firm tofu. You can also add a layer of cooked lentils or a spinach and artichoke mixture.

Q: What’s the best way to prevent the cheese from burning?
A: Keep an eye on the lasagna during the last 10 minutes of baking. If the cheese is browning too quickly, you can loosely tent the pan with aluminum foil.

Final Thoughts

This Rosemary Chicken Lasagna is more than just a recipe; it’s an experience. It’s a dish that invites you to slow down, savor the process, and enjoy the fruits of your labor with loved ones. The herbaceous notes of rosemary, the tender chicken, the rich cheese, and the silky smooth sauce all come together in a harmonious symphony of flavors that will leave a lasting impression. I encourage you to bring this comforting classic into your own kitchen. Serve it with a smile, share the stories it evokes, and perhaps discover a new favorite tradition.

Enjoy every delicious, aromatic bite!