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
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
- Prep Time: 55 mins
- Cook Time: 55 mins
- Total Time: 1 hour 50 mins
- Yield: 6-8 1x
- Category: main, lasagna, chicken
- Method: baked
- Cuisine: italian
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
96
Looks Yummy! can’t wait to try!
Thanks Jill!!
I am sure you could find a way to veganify it. 🙂
can this be frozen? Thanks
Definitely a keeper and I don’t think I’ll ever use regular lasagna noodles again.
Thanks Jill
Definitely a keeper. I will never use lasagna noodles again.
What a gorgeous, elegant take on lasagna! Seems so much cleaner and lighter than the typical heavy kind. I can’t wait to try it!
Thanks Alejandra!
Let me know if you like it.
I LOVE the typical, heavy kind, but this stuff sounds like it’s very own kind of heaven! I do believe the dinner I had planned for tomorrow night just went straight out the window!
This is the best
I’m a real fan of traditional lasagna but this takes the cake!!!
I love this recipe and your photos are beautiful. Thanks for sharing, I’ll definitely try this for my next Sunday dinner!
Thank you Jessica…I am going to check out your blog as well!
This looks delish! Seriously will have to try it!
nauticalowl.blogspot.com
Thank you Megan!!
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!
Let me know how you end up doing it! Thanks for visiting.
What a lovely recipe! I am certainly going to bookmark this one – I Love Rosemary!! Many thanks to Stan Frazier for posting your blog page for all to see =0)
Thanks ….and tell me where did he post this? I would like to thank him.
Lasagna is one of my favorite dishes. So happy I found your recipe. Can’t wait to make this and share with my family :). Thank you.
Thank you!
Lasagna is one of my favorite dish. So happy I found your recipe. Can’t wait to make it and share with my family :). Thank you!
Lovely recipe! I like the idea to use egg roll wrapper. It looks really delicious.
so ingenius (and beautiful!)
well thanks. what is the saying…necessity is the mother of invention? Or maybe it should be…being short on time, is the mother of invention. 🙂
Amazing pics, delicious recipe… So simple yet decadent. I am definitely trying this one! YUMMMM! 🙂
Let me know how it turns out. 🙂
sylvia
your pan is beautiful! do you know where you got it?
Found it at a antique store!
This looks delicious! I just found your blog from a tweet by Lori at Recipe Girl! I’m glad I did!
This looks amazing Sylvia – pinning definitely want to try this one! The flavors I’m sure are so delicious. Thanks!
Thank you!
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.
Thank you so much for the feedback…glad you liked it!!
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!
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. 🙂
Yay! Happy it turned out. Definately one of our most popular dishes in our catering business.
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!
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!
I’m glad you liked it!!
This is looks delicious. I have 2 sick kids home today so lots of time to cook! Thanks for dinner tonight!
This lasagna looks utterly amazing! I love the flavor combination here, and how unique it is! I also love your photography! Very nice! 🙂
Thanks!
I think I will try this today, sounds delicious
I’ve used barilla pasta sheets (dry) in a white lasagna. It worked out well. Do you think that would work with this recipe? Thanks!
I do!!
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.
I’ve never tried with the dry pasta sheets. It seems like it would work…please let me know if you try…I’m curious!!
did it work out ok? 🙂
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!
Hi Sylvia! Found your blog recently through this pin on Pinterest. I made this lasagna last night for a dinner party, and it was a huge hit. I wrote about it on my blog (http://thirdandpatterson.blogspot.com/) today with a link back to yours. Thanks so much for your lovely recipes!
What a lovely post…thank you so much!
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?
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.
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!
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. 🙂
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!
Hi Jessica….any onion would work just fine. 🙂
don’t have 8 x 12 pan can substitute with 9 x 13
yes, but you could make a little extra filling so it doesn’t turn out so thin.
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.
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!
Hello,
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!
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.
One more question! Do you know if I can make this then refrigerate for a few hours before I bake it? I just don’t want to mess up any of the deliciousness!
Yes, that would be fine!!
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!
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!
Yay! thanks!
This looks absolutely amazing! Have to try it soon, thanks so much for the recipe!
You had me at Rosemary Chicken but making it into a creamy cheesy lasagna….I cannot wait to try this one!
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!
Thanks for sharing. I used eggroll wrappers & it was absolutely delicious! Made for my family & they loved it! Can’t wait to make it for my extended family!
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!
I am making this tonight and can’t wait! Just out of curiosity, you list a pkg of egg roll wrappers…so how many sheets do you typically use for each layer?
Just one sheet …
Made this tonight with lasagna noodles and it was yummy! Thanks for posting it!
Wow, where did you get that amazing lasagna pan? And also, what are the dimensions of it that works well for this dish?
Thank you so much for sharing this recipe!!!! My husband was sooooo impressed! I was too!!!!
I am so glad…thanks for letting me know!
So I made this last night…AMAZING. Thank you so much for sharing!
Thanks…glad you enjoyed it.
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.
yay! glad you liked it. You could also make more filling if you like a thicker lasagna.
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!
Thanks Tyler- glad to hear dry pasta works well too. I love truffle oil in this as well!
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!
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!
Rachel
This looks delicious and I love that pan!
Your approach to lasagna idea is very special. Pictures are also beautiful. Rosemary chicken lasagna seems worth trying. Thanks for sharing.
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. 🙂
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!
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!
Thanks…glad you enjoyed it!
We made this tonight and it was SO good! My family said this was their new favorite meal. Thank you!
We made this tonight and my family said it was their MOST favorite meal ever. Thank you 🙂
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!
Made it for dinner tonight for my bf and I strict to the recipe we loved it! May throw in some chicken sausage next time to make it even better :).
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.
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
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!!
Can’t wait to try it! Any idea about how to find a great lasagna pan like that one?
This looks so good! Where can I get this wonderful lasagna pan?
Does anyone know how this would do as a make ahead and freeze dish?
It would work great if using regular lasagna noodles, the egg roll wrappers may get too soggy.
Sounds delicious.
Oh my goodness it was fabulous . Great recipe. Thx for sharing
This will be my new dish to bring to families welcoming a new baby, etc. So good!
Thanks Sylvia.
Kelly Darnell
Thanks Kelly!!
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.
Thanks for the feedback, I will try to make it more user friendly!!
what would be a good substitute for ricotta? not fond of it, but this recipe sounds delicious!
This comment has been removed by the author.
Alisa, I don’t love ricotta either so I use cottage cheese with a little Parmesan mixed in it for some saltiness and it always turns out great!
Thanks, that is a great idea!
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.
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.
I love that pan! Can you tell me where you found/manufacturer?
Just made this and it’s pretty amazing.
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! 🙂
Yes, this is fine to freeze, after its baked. 🙂
Can I make this ahead of time and bake it 2 days later?
Yes, if you use regular lasagna noodles. The egg roll wrappers will get too soggy.
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!
I love that you have made it your own!
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!
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
Thankyou Stacey… appreciate your kind words. All the best to you!!
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!
You won’t ruin it!! just bump up the chicken or mushrooms and have a little extra cheese on hand. You will probably need to add a bit more salt to taste.
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!
If the noodles are fresh- soft pliable noodles, do not boil.
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?
Oh good! Yes, I would cook first, then freeze.
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.
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!
★★★★★
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! 🙂
Hi Jordan, Thanks so much for the great feedback…really appreciate it!
Just found this recipe and I was wondering if you could just use commercial alfredo sauce in place of the bechamel sauce?
Absolutely Barbara! I would sprinkle a pinch of nutmeg over the alfredo, if it doesn’t have any in the ingredient list. 🙂
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.
★★★★
I’m a fast cooker. 😉 I adjusted the cooking time…thanks for the feedback!
I love this recipe! I must ask – that casserole dish is AMAZING, where is it from?!
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!
★★★★★
Thanks Niki, glad you enjoyed it!!
Valentine’s Day Hit! Made this over the weekend for my girlfriend and it was so delicious and really pretty easy. It did take a little time but well worth it. This is one of my favorite dishes and something I will make again! Thank you for sharing this incredible recipe.
Oh I’m so glad you both liked it! thanks for sharing!
This is my third time making this lasagna and always get rave reviews. Thank you for sharing!
Yay! great to hear!
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.
★★★★★
Amy….Thanks so much!!
Hello! Can this recipe be assembled the night before and then cooked the next day?
Thank you!
Absolutely!!
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!
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.
★★★★★
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!
★★★★★
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.
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 am coveting that pan! where might one find something that special???? I know my lasagna would taste better baked in one!
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.
★★★★
Thanks Theresa, appreciate your comment and perhaps try it with wonton noodles, for a light version!?
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. 👍👍
★★★★
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!
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!
★★★★★
thanks! Glad you enjoyed it!