Rosemary Chicken Lasagna

Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |
Walk around feeling like a leaf.
Know you could tumble any second.
Then decide what to do with your time.
Naomi Shihab Nye

I love Sundays…cozy, relaxing, and practically begging for comfort food. Here is one of my favorite recipes on cold snowy days like these…perfect for curling up on the couch with a good book or watching the highly anticipated season opener of Downton Abby. With a few hours left before the show, you still have time to run to the store and whip up this easy recipe of Rosemary Chicken Lasagna.

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Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |
Normally when catering, we use fresh pasta sheets when making lasagna. But at home I will often substitute egg roll wrappers, with surprisingly good results. The egg roll wrappers eliminate a step, by not having to make pasta, or boil pasta, so it really saves time, leaving you with more time to relax.  They are a tiny bit thinner than both fresh pasta and dry pasta,  so the lasagna turns out a little lighter and more delicate. The problem with this is… I usually end up eating more.
Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |
The filling is very adaptable as you will see from the recipe. I personally like adding mushrooms and spinach to the chicken.  You could leave these out. Or, you could just as easily leave out the chicken and make this completely vegetarian by adding more mushrooms ( or other veggies) and spinach.
Before laying down the pasta sheets or egg roll wrappers, make sure to grease the pan and spread the bottom of the pan with some of the creamy flavorful Rosemary Béchamel sauce.
Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |
Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |

Small dollops of ricotta are added next.

Next comes half of the filling.

Top with a little more creamy béchamel, Parmesan, lemon zest and fresh mozzarella. And then repeat the whole process.

For the top layer, spread with the remaining béchamel, sprinkle with Parmesan and more rosemary.

Place in a 400 F oven, covered with foil, until heated through and bubbling, 30-40 minutes. Remove the foil and let bake uncovered until beautiful and golden, about 10 more minutes. Let stand 10 minutes before serving.

Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |

Enjoy with a healthy salad.

Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |
 Rosemary Chicken Lasagna with creamy Béchamel  Sauce ...and a little tip on who to use egg roll wrappers instead of pasta, when pinched for time! |
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Rosemary Chicken Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Rosemary Chicken Lasagna by Sylvia Fountaine, Feasting at Home January-5-2013 A flavorful and comforting recipe, that is easy to make, using egg roll wrappers.
  • Filling:
  • 1½ lbs chicken breast, cut into bite size, ½ inch pieces ( or replace with 1 lb wild mushrooms)
  • 8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
  • ½ red onion- diced
  • 8 cloves garlic -chopped
  • 1 T fresh rosemary- chopped
  • ½ tsp kosher salt -plus two generous pinches for chicken
  • cracked pepper
  • 1-2 C packed, chopped fresh spinach ( or arugula)
  • 2 T olive oil
  • ---
  • 12 oz fresh mozzarella, cut into ½ inch pieces, divided -saving 4 oz for béchamel
  • 15 oz whole milk ricotta
  • ¾ C Parmesan
  • lemon zest 1T
  • 1 package egg roll wrappers, or fresh pasta sheets
  • Bechamel Ingredients:
  • 4 T butter ( or olive oil)
  • 4 T flour
  • 1 T fresh rosemary, chopped
  • 3 C hot whole milk
  • 1¼ tsp kosher salt
  • ½ tsp nutmeg
  • ¼ tsp white pepper
  • Truffle oil- optional but amazingNote: Kosher salt is less salty than table salt. If using regular table salt you will need less.
  1. Preheat oven to 400F
  2. Cut chicken into ½ inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, ½ tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.
  3. Make Bechamel Sauce:
  4. In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, d
  5. o not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes, then set aside.
  6. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour ½ C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or two layers of egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the ½ of the chicken mushroom filling, Drizzle ½ C bechemal, sprinkle ¼ C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, or two layers of egg roll wrappers, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, ½ C bechamel, the remaining mozzarella, ¼ C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil ( it's delicious). Top with the last layer of pasta ( or egg roll wrappers) pour the remainder of the bechamel, spreading evenly. Add the final ¼ C of Parmesan. Sprinkle with a little rosemary.4. Bake covered tightly with foil in a 400F oven for 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.
  7. Yield: 8
thanks for sharing!
thanks for sharing!


  1. says

    This looks really good! I plan on trying it but substituting seafood for the chicken, or the vegetarian version. Thank you for the great pictures of the process!

  2. says

    Hello. My sister emailed me this link and I read the recipe and my mouth was watering! I had to make it today so my husband and I invited our friends over and I made it for everybody. It took me 1:40 from prep to oven but it was so worth it! So delish! I used the eggroll wrappers. Ingenious! Thank you for the recipe.

  3. says

    Hello. My sister emailed me the link to this page last night. I read through it and my mouth was watering. I had to make it today! My husband and I invited our friends over and it was so delish! Everyone enjoyed it. I used the eggroll wrappers and spinach. So smart using the eggroll wrappers for lasagna! It took 1:40 from prep to oven before cooking. Well worth the effort. Thank you for the recipe!

  4. Anonymous says

    This is wonderful! Our whole family (even the picky eaters) enjoyed it. Thanks so much for sharing & for the beautiful photos. Look forward to trying some of your other recipes soon. :)

  5. says

    This was amazing! Everyone loved it and even asked for the leftovers for lunch … (that is a big deal around this house) … next time more spinach I think and maybe more mushrooms since the family LOVES both of them, … honestly though, overall this was one of the best white lasagnas I have ever had – WOW!

  6. says

    Made this last night – and WOW – the entire family LOVED it and even asked for leftovers for lunch (a very high complement around this place) … I’m going to double the spinach next time just because we all love spinach – but just as it was, it’s still the best white lasagna I have ever made! Thank you!

  7. says

    I have used barilla brand dry pasta sheets in a white lasagne and it worked out well. Do you think I could do that with this recipe ? Look forward to making this.

  8. says

    Wow beautiful and I am guessing delicious. Only thing is I am not a big fan of chicken but do love my animal protein. If I were to substitute fish here what would you recommend? Thanks for a great blog!

  9. Helene says

    Hi there,

    Found this recipe on Pinterest and it sounds wonderful! I really like rice paper and it got me to wondering if I could use that in lieu of the egg roll wrappers. Hmmm…they might just disintegrate… Any thoughts on that?

    • says

      What a fantastic idea….it’s worth a try! Maybe try with two layers? Or, if you are looking for a gluten free option, I have used thin slices of zucchini as the “pasta”. Good luck and let me know how it turns out if you do try it with rice paper.

  10. says

    Hi, I’m from the UK and was wondering if you might be able to explain what egg roll wrappers are. Are they the same as spring roll wrappers? This looks like a delicious recipe and I’m tempted by the apparent “lightness” of it (and would most likely eat more as a result too!) The photos are beautiful and tummy-rumble-inducing!

    • says

      Hi there…and thanks for reading. Egg roll wrappers are very different than spring roll wrappers. Egg roll wrappers are found in the refrigerated section of a supermarket and are made with flour. Spring roll wrappers are made from rice and are dry, round disks, sometimes referred to as “rice paper”, and are unrefrigerated. Make sure to sure egg roll wrappers for this recipe. :)

  11. says

    Hi! Making this Saturday for my hubby as a “welcome home” meal. Do you think I could substitute a regular onion instead of a red one? Or a shallot? I already have those, so I was just curious. But if a red onion gives it a specific flavor, I’m happy to use that!

  12. says

    Overall I thought the recipe was tasty but the bottom of my lasagna (egg roll wrappers) got a little too crunchy. Any advice on how to avoid? maybe put the rack higher in the oven?

    Thanks for sharing the recipe. i’ll have to try it with pasta sheets next time.

    • says

      Hummm. I’m so sorry about that. I wonder why that happened. Perhaps a little more sauce on the bottom and turn your oven temp 25 degrees lower? I have been learning about ovens lately and how they differ so greatly, sometimes making it hard to gauge the right temp. Do you have an electric oven/ or gas? If electric, then yes, maybe a higher rack would help too. I use a gas oven, and I use an oven thermometer. It takes a minimum of 35 minutes of preheating to get the temp stable, otherwise it vacillates between 450 and 350, which could greatly affect a recipe. Anyways, let me know how it turns out if you try it again. Thanks!

    • says


      Thank you for the suggestions. My oven is quite temperamental and I really do need an oven thermometer to hang inside. I will try to lower the degrees and maybe raise the rack. Will definitely make this again. Thank you again for sharing!

  13. says

    I may have commented twice… apologies if this is a repeat. I notice the bottom of the lasagna got a bit too crunchy with the eggroll wrappers. Any suggestions to avoid? Btw, was overall very tasty. I will have to try it with the pasta sheets. And the bechamel with the mozz was glorious.

  14. says

    I made this recently as per the recipe above and loved it! I then made it again but did a few changes
    I added broccoli along with some mushrooms as I had a stack of broccoli. I then substituted basil for the rosemary as its my favourite herb. I also did it with spring roll wrappers instead of lasagne sheets. Everything else I left the same. It was so yum!

  15. says

    What an amazing lasagna! Made it with homemade fresh pasta this weekend, and the results were spectacular! This one will go in my favorites box! Thanks! I also really love your blog, the photos are great, and the food just looks amazing. Will be trying some of your other recipes pretty soon!

  16. says

    I made this last week and it was absolutely delicious! The step by step instructions were very clear to follow. It took me about 2 hours from start to finish including baking and cooling time. Also, my little grocery store sadly doesn’t carry egg roll wrappers so I used the dried flat lasagna pasta and that worked perfectly. Thank you for sharing this great recipe! Already can’t wait to make it again!

  17. says

    I made this last night for my families Valentine’s dinner and it was OUTSTANDING! I didn’t use mushrooms (didn’t have any) but it was amazing!

    I do have 1 question for you though.
    Why is the sauce called béchamel when alfredo is made pretty much the same way?
    I’m very curious to what makes them different. :)

    Thank you for sharing! You posting this helped make my families Valentine’s even more wonderful!
    I’ll definitely will be making this recipe again!

  18. says

    This dinner was amazing! I used the wonton wrappers and really didn’t miss the pasta. My only substitution was that I used part-skim ricotta cheese and a mix of whole and 2% milk. My baking dish was a 9 x 13 so there was room around the lasagna before putting it in the oven but it will spread out a bit afterwards. I highly recommend this recipe to anyone looking for a different type of lasagna.

  19. says

    Just made this tonight, and it was amazing! I loved the idea of using egg roll wrappers, but unfortunately, I could not find them at the store, so I ended up using dry oven ready lasagna noodles instead. I was nervous about the dry noodles, but they actually worked really well! Also, I used the optional truffle oil, and the flavor combination with the rosemary and the mushrooms was to die for! Thanks for the great recipe!

  20. says

    That looks absolutely amazing! Rosemary is definitely one of my favourite herbs. There are so many great flavours in here, but not none of them seem over-complicated or overpowered in any way! Fantastic photos and thanks for the recipe!

  21. says

    Exactly what I was looking for and your blog looks lovely, can’t wait to poke around some more when I have the time :)
    Thanks for sharing!

  22. says

    Hm … I thought I posted this but apparently not …

    I made this last week and both my kids – who SAY that can’t stand mushrooms OR spinach? LOVED it. We ALL *LOVED* it. Thank you soooooo much for such an amazing recipe! YUM. :)

  23. says

    I just made this and it was fantastic. I forgot to buy spinach, and I just baked my chicken breasts prior to making. I loved the touches of lemon and the tiny bit of truffle flavour (I used about 1.5 t of truffle oil to drizzle). Wonderful recipe!

  24. says

    I just made this and it was fantastic. I forgot to buy spinach, and I just baked my chicken breasts prior to making. I loved the touches of lemon and the tiny bit of truffle flavour (I used about 1.5 t of truffle oil to drizzle). Wonderful recipe!

  25. Hannah says

    This was amazing. I made it with mushrooms only and GF brown rice lasagne noodles. It was so delicious that it was pretty much gone in 60 seconds. Thanks for the new family favourite!

  26. says

    I saw this on pinterest highlights and had to try it. I came away with the conclusion that this is amazing at its base and also that it can tolerate a few substitutions. We get a box of fresh produce weekly from a local, so I prefer to use up those ingredients before purchasing. We did not have mushrooms this week, but I figured other bland-ish veggies would take up the flavors well, so I subbed in some sautéd zucchini and a couple of sautéd diced carrots. I normally wouldn’t leave out the onion but I did this time around. Finally, we had kale and no spinach so I shredded that in the food processor and subbed that in. All of the spices mix so well with the bechamel. I feel that the rosemary, nutmeg, and lemon zest combo is KEY! My husband loved this; he doesn’t normally comment on new dishes that I’ve made but he made a point to tell me how much he liked it! Thanks for the recipe.

  27. says

    I am so excited to have found this recipe. I love pastas but do not eat tomatoes so I’m always looking for new twists. I cannot wait to try this.

    Quick question, do you think this is freezable? I’m only one person so I’d like to make it and then freeze the leftovers for quick meals in the future

    • says

      Thanks Kristin. Truthfully…. I have never frozen it. I think it would be fine. My only concern would be with the egg roll wrappers, because they are quite thin, they might get soggy. But Im guessing here. If you do try it, please let us know if freezes ok. Thanks!!

  28. Anonymous says

    This will be my new dish to bring to families welcoming a new baby, etc. So good!
    Thanks Sylvia.
    Kelly Darnell

  29. says

    I tried this dish last night and it is so wonderful! I will definitely make it again. If I had to critique anything, I would say that the instructions were a bit hard to follow in the way it is organized. But, I was reading it off of my iPhone.

  30. Alisa Brewer says

    what would be a good substitute for ricotta? not fond of it, but this recipe sounds delicious!

  31. says

    I have house guests the next few days and plan to have this for one of the dinners. If I make this a day ahead would it be better to make it and bake it and then just reheat it for the dinner? Or would it be better to make it, refrigerate it and bake it the day I plan to serve it? M only concern is with the egg roll wrappers. Will they come soggy????

    Any thoughts would be appreciated.

    • says

      I would be concerned about the egg roll wrapper getting soggy too. :) If it were me, I would use dry ( uncooked) lasagna noodles instead of the egg roll wrappers, put it together ahead, refrigerate, then bake before serving. Remember to bring it to room temperature before baking. I hope this helps.

  32. Anonymous says

    I see lots of questions about freezing the lasagna…did anyone get back to you about if it froze well or not? I know I COULD eat it all in one sitting…I just know I shouldn’t! :)

  33. Anonymous says

    I made this gorgeous lasagna yesterday with boneless skinless chicken thighs, sage and kale. It is a wonderful recipe and i might even make it for Christmas Eve with shrimp and lobster. It is elegant and delicious!

  34. Anonymous says

    Had this pinned for a while and finally made it though I had to make fresh pasta sheets as my local market had neither egg roll wrappers nor fresh pasta sheets. I used a standard 9 x 13 Pyrex dish which meant I could have used a touch more bechamel (and really, who would argue with more bechamel?). Was very impressed that I could taste the rosemary, garlic and lemon zest through all the rich, tasty sauce and cheese. Will definitely use it as a base to try other versions!

  35. says

    Hi there, I keep meaning to post on this fabulous recipe. This is my 4th time making it! It is the best white chicken, rosemary lasagna that I’ve every had. I love using the egg roll wrapper and have even incorporated these into my classic lasagna, I love how thin they are! This recipe has the best flavor, full of fresh herbs and spinach and gooey cheese! Thanks for a great recipe! I have a food blog too, been blogging for 2 years now. I never left comments before when I would look at people’s food blogs, now I know how hard the work is! Thanks again, Stacey

  36. Anonymous says

    Hi Sylvia! I’m a very inexperienced chef and have what may be a silly question.

    I’m really excited to try this recipe, but can’t find an 8×12 pan anywhere. I understand that you can adapt the recipe for a 9×13 pan if you make a little extra filling, but does that mean double the ingredients? Or just maybe go up one increment from what the recipe calls for? (Ex: instead of 1/2 tsp, use 1 tsp) I’m sorry if this is too specific, I just don’t want to ruin the lasagna!

  37. says

    Question – when you make with fresh noodles, do you boil before hand? We are planning to make for dinner tomorrow and the verdict tends to be out online as to whether to boil or not to boil!

  38. says

    Thank you! We picked some up from an Italian grocer nearby and it worked perfect! Was such a delicious winter dinner – love how the lemon and rosemary really made it so fresh! If we make another batch to freeze (we had extra noodles), how do you suggest doing do? Would you just bake all the way through and then freeze?

  39. Anonymous says

    Was looking for something different to make for a Valentine’s dinner party with my sweetie and two other couples. Got rave reviews on the lasagna with requests to make many more times in the future! Truly delicious! Couldn’t find eggroll wrappers so I used no-boil lasagna noodles and I added a little bit of gruyere cheese along with the mozzarella and parmesan.

  40. Jordan says

    Hi there! I made this for my bf on Sunday, my first time making lasagna, and it was fabulous!! I loved the lemon zest, it really added something special, as did the truffle oil (awesome addition… if you made it without, try again with it!). I couldn’t find egg roll wrappers, so I used the Barilla no boil lasagna pasta sheets, they were good but I will definitely make a trip to my speciality grocery store next time to find them or fresh pasta. I also used the rotisserie chicken I had on hand, white and dark meat, because I thought this would be a good way to use it all up. Can’t wait to make this again for company, using the egg roll wrappers and with the chicken cooked as you instructed. Thank you so much for sharing! Looking forward to searching through the rest of your site and following you on Pinterest!

    • Sylvia Fountaine says

      So glad you enjoyed this…great idea using rotisserie chicken!! I love it. No boil noodles work great too, and I actually prefer them over the egg roll wrappers…egg roll wrappers are for when you are in a pinch and can’t find no boil! :)

  41. Barbara says

    Just found this recipe and I was wondering if you could just use commercial alfredo sauce in place of the bechamel sauce?

    • Sylvia Fountaine says

      Absolutely Barbara! I would sprinkle a pinch of nutmeg over the alfredo, if it doesn’t have any in the ingredient list. :)

  42. Jennifer says

    I made this tonight, and it was delicious, but it was a full two and a half hours from start to sitting down to eat–and that was using rotisserie chicken! I have no idea how you could do this in an hour and a half, so I would say make it on a day when you have no time constraints. It is not a quick recipe at all, but very tasty.

  43. Niki S says

    I made this lasagna last night and it was delicious! Definitely a crowd pleaser. I was a little worried about the won-ton wrappers at first but i am SO glad we tried them! Thank you for the great recipe!

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