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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 (optional) and a fun little trick of using egg roll wrappers instead of pasta for a lighter version.
How to make Rosemary Chicken Lasagna
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.
Next comes half of the filling.
For the top layer, spread with the remaining béchamel, sprinkle with Parmesan and more rosemary.
Step 4: Bake the Lasagna.
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 leafy green salad – like this Classic Caesar Salad or this Kale Caesar Salad!
More Lasagna recipes you may like!
Rosemary Chicken Lasagna
- Prep Time: 55 mins
- Cook Time: 55 mins
- Total Time: 1 hour 50 mins
- Yield: 8 1x
- 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
Lasagna Filling:
- 1 1/2 lbs chicken breast, cut into small bite sized, 1/2 inch pieces ( or replace some 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
- 1–2 tablespoons fresh rosemary- chopped ( or 2 teaspoons dried)
- 1–2 cups packed, chopped fresh spinach ( optional)
Bechamel Sauce Ingredients:
- 4 tablespoons butter ( or olive oil)
- 4 tablespoons flour
- 1 tablespoon fresh rosemary, chopped
- 3 cups whole milk ( or use half and half and water)
- 1 1/4 tsp kosher salt
- 1/2 tsp nutmeg
- 1/4 tsp white pepper
- Truffle oil– optional but amazing
Lasagna ingredients:
- No-boil lasagna noodles, fresh pasta sheets, or use egg roll wrappers for an extra light version!
- 12 oz fresh or grated mozzarella, divided -saving 4 oz for béchamel
- 15 oz whole milk ricotta
- 3/4 cup Parmesan, grated
- 1 tablespoon lemon zest
- 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.
Nutrition
- Serving Size:
- Calories: 496
- Sugar: 6.9 g
- Sodium: 1060.4 mg
- Fat: 20.9 g
- Saturated Fat: 11.3 g
- Carbohydrates: 27.8 g
- Fiber: 3.5 g
- Protein: 48.1 g
- Cholesterol: 124.9 mg
Keywords: chicken lasagna, chicken lasagna recipe, white lasagna, lasagna recipes with chicken, rosemary chicken lasagna,mushroom lasagna
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!
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 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. 🙂
Just made this and it’s pretty amazing.
I love that pan! Can you tell me where you found/manufacturer?
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.
what would be a good substitute for ricotta? not fond of it, but this recipe sounds delicious!
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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 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!!
This will be my new dish to bring to families welcoming a new baby, etc. So good!
Thanks Sylvia.
Kelly Darnell
Thanks Kelly!!
Oh my goodness it was fabulous . Great recipe. Thx for sharing
Sounds delicious.
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.
This looks so good! Where can I get this wonderful lasagna pan?
Can’t wait to try it! Any idea about how to find a great lasagna pan like that one?
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!!
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.
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 :).
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!
We made this tonight and my family said it was their MOST favorite meal ever. Thank you 🙂
We made this tonight and it was SO good! My family said this was their new favorite meal. Thank you!
Thanks…glad you enjoyed it!
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!
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. 🙂
Your approach to lasagna idea is very special. Pictures are also beautiful. Rosemary chicken lasagna seems worth trying. Thanks for sharing.