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 movie. Rosemary Chicken Lasagna! This version is made with a creamy béchamel sauce and mushrooms and a fun little trick of using egg roll wrappers instead of pasta for a lighter version.
Small dollops of ricotta are added next.
Next comes half of the filling.
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.
Enjoy with a healthy salad.
Rosemary Chicken Lasagna
- Prep Time: 55 mins
- Cook Time: 55 mins
- Total Time: 1 hour 50 mins
- Yield: 6-8
- Category: main, lasagna, chicken
- Method: baked
- Cuisine: italian
Description
Rosemary Chicken Lasagna with creamy Béchamel Sauce …and a little tip on how to make this lighter and faster when pressed for time! #chickenlasagna #whitelasagna
Ingredients
Filling:
- 1 1/2 lbs chicken breast, cut into small bite sized, 1/2 inch pieces ( or replace with mushrooms)
- 1–2 tablespoons olive oil
- 1 teaspoon salt, pepper to taste
- 8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
- 1/2 onion- diced
- 6 cloves garlic -chopped
- 1 T fresh rosemary- chopped
- 1–2 C packed, chopped fresh spinach ( optional)
——
- 8 ounce package egg roll wrappers, or dry lasagna noodles, or fresh pasta sheets.
- 12 oz fresh or grated mozzarella, divided -saving 4 oz for béchamel
- 15 oz whole milk ricotta
- 3/4 C Parmesan, grated
- 1 tablespoon lemon zest
- Truffle oil– optional but amazing
Bechamel Ingredients:
- 4 T butter ( or olive oil)
- 4 T flour
- 1 T fresh rosemary, chopped
- 3 cups milk
- 1 1/4 tsp kosher salt
- 1/2 tsp nutmeg
- 1/4 tsp white pepper
- Truffle oil– optional but amazing
Instructions
- Preheat oven to 400F
- Make the Filling: ( see notes for vegetarian) Cut chicken into 1/2 inch, bite size pieces and season with 1 teaspoon salt and cracked pepper to taste. Saute in a skillet, on medium heat, with 1-2 tablespoons olive oil until golden brown, and cooked through. Place chicken in a bowl and set aside. Wipe out the pan and add a little more oil. Add mushrooms and onion and saute until tender, on med heat, about 7 min. Add garlic and rosemary, and saute 2 more minutes. Season with 1/2 tsp salt and lower heat to med low, and saute until mushrooms release their liquid. Add chopped spinach, stir until wilted and add this to the chicken. Set aside.
- Make Bechamel Sauce: In a small pot, melt butter on med low heat. Add flour and stir for 2-3 minutes on med heat until flour is golden. Whisk in milk one cup at a time. Add rosemary and bring to a gentle simmer, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Stir until incorporated, set aside.
- Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers or dry lasagna noodles. Butter or grease a 9 x 13 inch pan. Pour ¾ cups bechamel sauce in the bottom and spread out. Lay down one layer of pasta (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 1/2 of the chicken mushroom filling, drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, or a layer of egg roll wrappers, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 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 1/4 C of Parmesan. Sprinkle with a little rosemary.
- 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 15 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.
- Enjoy!
Notes
An easy way to do this is to make the filling ahead ( and refrigerate), that way, on the day of, you could make simply make the bechemal sauce and assemble. You can also make the whole lasagna ahead.
You can make this vegetarian by subbing mushrooms for the chicken. You will need 1 ½ -2 pounds total. You could also sub other sautéed veggies into the mix, or more spinach. Saute the mushrooms and onion, and when tender, add the garlic and rosemary and season with salt and pepper. Add chopped spinach and wilt.
Keywords: chicken lasagna, chicken lasagna recipe, white lasagna, lasagna recipes with chicken, rosemary chicken lasagna,mushroom lasagna
Hi Sylvia,
Planning on making this recipe tonight- just want to double check- if using regular lasagna noodles not fresh you do NOT cook the noodles before right?
You do not have to cook first. 🙂
Do you have to use the no-cook noodles or are regular noodles fine?
You can use either. 🙂
My husband and I love your recipes! Several months ago we stumbled upon your 40 Mouthwatering vegan recipes….and have made many. And loved all of them, we’re not even vegan. But these days we’ve been craving all of your delicious vegetarian based meals. We haven’t given up meat completely, but only cook it maybe once a week. Don’t even miss it.
This lasagna was AMAZING. The only thing that didn’t turn out for me is that it had a lot of liquid left over. I made the vegetarian version with 2lbs of mushrooms. I’m thinking I should’ve drained the filling? Also used cottage cheese instead of ricotta and maybe should drain that too? I really, really love this dish and want to figure out what I did wrong. Thanks for your wonderful recipes!
★★★★★
Thanks so much Marissa! Yes, I wonder if liquid from the mushrooms made this watery. They do release a lot of liquid – but instead of draining, continue cooking the mushrooms,to “cook off” the liquid rather than draining it which will keep the flavor in there. 🙂 I don’t think cottage cheese would make it watery?
Hi Sylvia, could I make this recipe one day ahead and keep it in the refrigerator before baking?
Yes, I think that would be fine!
Outstanding, and rather easy to make. I will be making this again for my family on Christmas Day
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Oh awesome! Great to hear and thanks so much for the comment, very appreciated!
So good! I ended up making one with chicken and one vegetarian for a dinner party I had and everyone had great things to say. Will definitely be making again.
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Delicious. Will make again.
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Yes! Awesome!
This sounds sooo good. Do you think this would work with the tofu ricotta, to make it dairy-free?
Absolutely, but you would have to make the béchamel vegan as well- which is totally doable using olive oil and soy or nut milk. Leave out the mozzarella or use vegan cheese!
Just divine!
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The eggroll wrappers as the “pasta” layers is genius!! My family loved this recipe. I added some lemon juice to the chicken and fresh parsley to the ricotta. Thanks a bunch!
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thanks! Glad you enjoyed it!
Hi Sylvia!
How do you suggest I make the bechamel gluten free? Any tips? Thanks!!!
Feel fre to use a gluten-free flour or blend!
Excellent! I used a rosemary garlic rotisserie chicken. Added mushrooms and shallot sautéed in an herb oil that I made. The herb oil was olive oil blended with fresh rosemary, thyme, sage and garlic. I, also, used fresh lasagna sheets. I left the spinach out since mushrooms and spinach are iffy for the grandkids. I chose the mushrooms since I really wanted to use the herb oil. Definitely a keeper! The littles and the adults loved it. I’ll definitely make it again. ??
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Yummy, enough to enjoy for lunch during the week. I made it with the non boil lasagne noodles, but probably would taste better with fresh.
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Thanks Theresa, appreciate your comment and perhaps try it with wonton noodles, for a light version!?
I am coveting that pan! where might one find something that special???? I know my lasagna would taste better baked in one!
I made this last night using chicken, mushrooms and spinach. I also used thin pasta sheets. So delicious and the presentation was beautiful! Perfect for a winter evening!
★★★★★
Thanks Nancy! So glad you liked it and happy holidays!
I’ve never used egg roll wrappers and would like to make sure, it’s a double layer each time or just the bottom one?
I doubled just on the bottom. They are way thinner than pasta, resulting in a lighter dish. If you want a heartier version, just use regular lasagna or double them up on all the layers.
Fixed this tonight, and it is amazing – our guests raved about it! I mistakenly bought boneless skinless chicken thighs, but it worked. We are thrilled that there are leftovers. I wish I could post a photo – it turned out picture-perfect and oh, so, good.
Yay, thanks glad you liked!
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I’m so happy to find this recipe! I was looking for a different dish to fix, and I love rosemary. I’m serving it with a salad of red and golden beets with fennel and blood oranges – a perfect “lighter” meal for winter. i’m using regular boil-the-pasta lasagna but will try the egg roll wrappers next time.
AND, as long as you have rosemary, it’s easy to make little appetizers by using the sprigs as picks, and thread thin slices of salami with grape tomatoes, kalamata olives and tiny balls of mozzarella cheese.
And as long as you have rosemary, toss a healthy sprig into an opened bottle of Pinot Gris, cork it, and refrigerate for a couple of hours so it infuses into the wine.
Did I mention that I love rosemary? LOL!
Thank you so much for this recipe, I’ll post again to let you know what our guests thought of it.
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I’m making this for the first time to serve to my book club. Am I brave or silly. After reading all comments I think I will use no boil pasta. I would like to add the truffle oil, do I just substitute truffle oil for the 1-2 T oil (olive oil or vegetable oil?) used to statue the chicken in or is this in addition. If not, How much truffle oil and when do I add it?
You’re not silly …you will love it. Just drizzle a little truffle oil over the chicken or mushrooms when layering. Don’t use it for sautéing 😉 no boil pasta is a good option!
Hello! Can this recipe be assembled the night before and then cooked the next day?
Thank you!
Absolutely!!
This was very good – wouldn’t change a thing. The egg roll wrappers definitely made it seem lighter but yet very indulgent as well with the cheese and Bechamel. This is now my second recipe I’ve tried of yours and both have been awesome! I look forward to trying many more.
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Amy….Thanks so much!!