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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
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. ??
★★★★
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!?
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!
★★★★★
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.
★★★★★
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.
★★★★★
Amy….Thanks so much!!
This is my third time making this lasagna and always get rave reviews. Thank you for sharing!
Yay! great to hear!
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!
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!!
I love this recipe! I must ask – that casserole dish is AMAZING, where is it from?!
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!
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. 🙂
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!
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.
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.
If the noodles are fresh- soft pliable noodles, do not boil.
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!
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.
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!
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!!
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!