Rosemary Chicken Lasagna with creamy Béchamel Sauce …and a little tip on how to make this lighter and faster when pressed for time! Sub mushrooms for the chicken or a delicious vegetarian version! 
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! | www.feasitngathome.com
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 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.

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! | www.feasitngathome.com
Normally when catering, we use fresh pasta sheets when making this 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 thinner than both fresh pasta and dry pasta,  so the lasagna turns out a little lighter and more delicate. Dry thin lasagna noodles will also work here too.
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! | www.feasitngathome.com
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! | www.feasitngathome.com
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! | www.feasitngathome.com

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! | www.feasitngathome.com

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! | www.feasitngathome.com
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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! | www.feasitngathome.com

Rosemary Chicken Lasagna

★★★★★ 4.7 from 19 reviews
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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

Units Scale

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 no-boil 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:

Instructions

  1. Preheat oven to 400F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This is didn’t knock my socks off like I was hoping. It wasn’t BAD, but for the work put in I was hoping for more bang for my buck.

    ★★★

    Reply

    1. Thanks for the feedback- I need to redo this recipe. Did you use eggroll noodles by chance? Any suggestions or specific feedback- or ways you think it could be improved? Thanks any feedback is appreciated!

      Reply

  2. This sounds incredible. On the dry lasagna noodles do they cook while your are baking the lasagna or do you precook them???

    ★★★★★

    Reply

    1. Yes, if you use “no-boil”, dry lasagna noodles, they will cook as the lasagna bakes.

      Reply

  3. I’m curious if you think this will freeze well? If so, should I freeze it after cooking or before? Thanks!

    Reply

    1. Hi Tiffany- I think it would freeze fine! I would freeze after baking.

      Reply

  4. Amazing just as is! Opted out of spinach but said yes to the truffle oil and omg! Definitely elevates this dish. I’ll be making it again today for Christmas dinner tomorrow. Thanks!!

    ★★★★★

    Reply

  5. Hi Sylvia,
    I love your recipes!
    I’m hoping to do this with deboned chicken thighs. Would that need longer time in the oven?
    Many thanks!

    Reply

    1. Hi Mary, You cook the chicken first before assembling the lasagna. So baking time would be the same. 🙂

      Reply

  6. I made this recently. When doing so, I was thinking that’s a lot of cheese! However, when it all bakes together, with the addition of the rosemary two ways, it is sheer delight in your mouth! And with the use of the egg roll wrappers, it also lightens up the dish in a most wonderful way! Fantastic recipe! Thank you!

    ★★★★★

    Reply

  7. 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?

    Reply

  8. 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!

    ★★★★★

    Reply

    1. 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?

      Reply

  9. Hi Sylvia, could I make this recipe one day ahead and keep it in the refrigerator before baking?

    Reply

  11. 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.

    ★★★★★

    Reply

    1. 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!

      Reply

  15. 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!

    ★★★★★

    Reply