This Rosemary Chicken Lasagna is an elegant twist on the classic Italian comfort food. Instead of a red meat sauce, it features tender chunks of chicken, earthy mushrooms, and spinach layered with a creamy rosemary-infused béchamel sauce.
With its bubbling golden cheese topping and bright hint of lemon zest, this white lasagna is rich, flavorful, and perfect for a special family dinner.
Recipe Details
- Flavor Profile: This dish is savory and aromatic, highlighting fresh rosemary and garlic. The creamy white sauce is spiced with a touch of nutmeg, while the lemon zest in the ricotta cuts through the richness.
- Texture: It offers layers of soft pasta, creamy sauce, and gooey melted cheese, textured with tender bites of chicken and vegetables.
- Time: 30-40 minutes prep, 55 minutes bake time, 15 minutes rest.
- Difficulty: Intermediate. It requires making a homemade béchamel sauce and preparing a few different components before assembly.
What You’ll Need
To make this lasagna, you will need a large skillet to sauté the chicken and vegetable filling, and a medium saucepan to whisk together the creamy béchamel. You will also need a large pot for boiling noodles (if using dry) and a 9×13-inch baking dish for assembly. The ingredients focus on fresh poultry, herbs, and plenty of dairy to create the luscious white sauce and cheesy layers.
Ingredient Notes
- Chicken Breast – You need about 1 1/4 lbs cut into small bite-sized pieces. You can also use leftover rotisserie chicken to save time on the sautéing step.
- Fresh Rosemary – This is the star herb. It infuses both the filling and the white sauce with a piney, woodsy aroma that pairs perfectly with the creamy elements.
- Mushrooms – Sliced mushrooms add an earthy depth. If you aren’t a fan, the recipe notes you can replace them with more chicken.
- Spinach – Fresh chopped spinach adds color and nutrition, wilting down perfectly into the filling.
- Ricotta Cheese – Whole milk ricotta is best for a creamy, non-grainy texture.
- Nutmeg – A classic addition to béchamel and ricotta mixtures, adding a subtle warmth that enhances the cheese flavor.
- Lemon Zest – This secret ingredient in the ricotta mixture brightens up the entire dish.
Add-ins and Substitutions
- Pasta Options – You can use standard dry lasagna noodles (par-boiled), fresh pasta sheets, or even egg roll wrappers for a lighter version.
- Cheese – While mozzarella provides the melt and Parmesan brings the saltiness, Pecorino is a great substitute for a sharper flavor.
- Truffle Oil – The ingredient list mentions this as optional, but a drizzle during assembly adds a luxurious aroma that complements the mushrooms beautifully.
How to Make Rosemary Chicken Lasagna
- Prep: Preheat oven to 400F. If using dry pasta, start your salted water to a boil, and par-cook the lasagna noodles to al dente.
- Cook the Chicken: Cut the chicken into 1/2 inch, bite-size pieces and season with 1 teaspoon salt and cracked pepper to taste. Sauté in a skillet on medium heat with 1-2 tablespoons olive oil until golden brown and cooked through. Place the chicken in a bowl and set aside.
- Sauté Veggies: Wipe out the pan and add a little more oil. Add the mushrooms and onion and sauté until tender on medium heat, about 7 minutes. Add the chopped garlic and rosemary, and sauté for 2 more minutes. Season with salt and pepper and lower heat to medium-low. Sauté until the mushrooms release their liquid. Add the chopped spinach, stir until wilted, and add this mixture to the bowl with the chicken. Set aside.
- Make Bechamel Sauce: In a medium saucepan, melt the butter on medium-low heat. Add the flour and stir for 2-3 minutes on medium heat until the flour is golden (this is your roux). Whisk in the milk one cup at a time. Add the chopped rosemary and stir constantly (do not walk away) until it just comes to a simmer this will thicken it. Add the salt, nutmeg, and white pepper. Stir until incorporated and set aside.
- Mix Ricotta: In a bowl, whisk the ricotta cheese with the egg, lemon zest, black pepper, and nutmeg. Set aside.
- Assemble Layer 1: Butter or grease a 9 x 13-inch baking dish. Pour ¾ cup of the bechamel sauce in the bottom and spread it out. Place one layer of lasagna noodles. Cover with half of the ricotta mixture, spreading it evenly. Top with half of the chicken/mushroom filling, sprinkle with one-third of the parmesan cheese, and one-third of the fresh mozzarella cheese. Drizzle with 1 cup of bechamel sauce.
- Assemble Layer 2: Repeat the process: add another single layer of lasagna noodles, lightly pressing down. Spread out the remainder of the ricotta cheese mixture, top with the remainder of the chicken mushroom filling, another third of the mozzarella cheese, and another third of the Parmesan cheese. Drizzle with another cup of bechamel. (Optional: at this point, you could drizzle with a little truffle oil it’s delicious).
- Top Layer: Top with the last layer of lasagna noodles and pour the remainder of the bechamel sauce over the top, spreading evenly. Add the last of the cheeses (mozzarella and Parmesan) and sprinkle with a little rosemary.
- Bake: Cover the dish tightly with parchment paper and foil. Bake in the 400F oven for 40 minutes or until hot and bubbly. Remove the parchment and foil and bake uncovered until the top is golden, about 10-15 more minutes.
- Rest: Let the lasagna rest from the oven for 10-15 minutes before cutting so it sets up.
Pro Tip: Use a sheet of parchment paper between the lasagna cheese and the aluminum foil. This prevents the acidic cheese from reacting with the aluminum and keeps the cheese from sticking to the foil when you peel it off.
Recipe Tips
- Don’t Overcook Noodles: Since the noodles will continue to cook in the sauce while baking, only boil them to “al dente” (firm to the bite). If they are too soft before baking, they will become mushy.
- Bechamel Consistency: Whisk the milk in gradually to avoid lumps. If the sauce gets too thick while sitting, you can whisk in a splash more milk to loosen it up before assembling.
- Resting is Key: It is tempting to cut into hot lasagna immediately, but resting allows the layers to firm up. If you cut it too soon, the layers will slide apart.
FAQs
- Can I make this vegetarian? Yes, simply omit the chicken and double the mushrooms or add other vegetables like zucchini or artichokes to the filling.
- Can I use dried herbs? If you don’t have fresh rosemary, you can use dried. As noted in the ingredients, use 2 teaspoons of dried rosemary instead of 1 tablespoon fresh.
- Why white pepper? White pepper is often used in white sauces (béchamel) for aesthetic reasons so you don’t see black specs, but black pepper tastes delicious and works fine if that’s what you have.
Serving Suggestions
- Green Salad: A crisp arugula salad with a balsamic glaze pairs perfectly with the rich white sauce.
- Bread: Serve with garlic breadsticks or crusty artisan bread to soak up the extra creamy sauce.
- Wine: A glass of Chardonnay or Pinot Grigio complements the chicken and creamy herbal flavors.
Make This Recipe in Advance
- Assemble Ahead: You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it goes in cold.
- Freezing: This lasagna freezes well. You can freeze the unbaked assembled lasagna (thaw in fridge before baking) or freeze cooked leftovers for up to 3 months.
- Leftovers: Leftovers will keep up to 4 days in the fridge. Reheat gently in the microwave or oven.
Rosemary Chicken Lasagna
- Total Time: 1 hour 40 minutes
- Yield: 9 servings 1x
Description
This Rosemary Chicken Lasagna is an elegant twist on classic Italian comfort food. Instead of a red meat sauce, it features tender chunks of chicken, earthy mushrooms, and spinach layered with a creamy, rosemary-infused béchamel sauce. With a bubbling golden cheese topping and a bright hint of lemon zest to cut through the richness, this white lasagna is perfect for a special family dinner.
Ingredients
The Chicken and Vegetable Filling
- 1 1/4 lbs chicken breast, cut into 1/2-inch bite-sized pieces
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- Black pepper, to taste
- 12 oz sliced mushrooms
- 1 onion, diced
- 6 cloves garlic, chopped
- 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried)
- 2–3 cups packed fresh spinach, chopped
The Rosemary Béchamel Sauce
- 4 tablespoons butter (or olive oil)
- 4 tablespoons all-purpose flour
- 1 tablespoon fresh rosemary, chopped
- 3 cups whole milk
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon white pepper (or black pepper)
The Assembly
- 9 lasagna noodles (fresh or par-boiled dried noodles)
- 12 oz mozzarella cheese, grated
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1 tablespoon lemon zest
- 1/4 teaspoon nutmeg
- 3/4 cup Parmesan or Pecorino cheese, grated
- Truffle oil (optional)
Instructions
Preheat and Prep
Preheat your oven to 400°F. If using dried pasta, boil the noodles in salted water until al dente (firm to the bite), then drain. If using fresh pasta, set it aside.
Cook the Chicken
Season the cut chicken pieces with 1 teaspoon of salt and cracked pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chicken until golden brown and cooked through. Transfer to a large bowl and set aside.
Sauté Veggies
Wipe out the skillet and add a little more oil. Add the mushrooms and onion, sautéing on medium heat for about 7 minutes until tender. Add the chopped garlic and rosemary, cooking for 2 more minutes. Season with salt and pepper. Add the chopped spinach and stir until wilted. Transfer this mixture to the bowl with the chicken and mix well.
Make Béchamel Sauce
In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes until golden (do not burn). Gradually whisk in the milk one cup at a time to avoid lumps. Add the chopped rosemary and stir constantly until the sauce simmers and thickens. Stir in the kosher salt, nutmeg, and white pepper. Remove from heat.
Mix Ricotta
In a small bowl, whisk together the ricotta cheese, egg, lemon zest, black pepper, and 1/4 teaspoon nutmeg.
Assemble Layer 1
Grease a 9×13-inch baking dish. Spread 3/4 cup of béchamel on the bottom. Place a layer of lasagna noodles (usually 3). Spread half of the ricotta mixture over the noodles. Top with half of the chicken/mushroom filling. Sprinkle with one-third of the Parmesan and one-third of the mozzarella. Drizzle with 1 cup of béchamel.
Assemble Layer 2
Repeat the process: Add another layer of noodles, the remaining ricotta mixture, the remaining chicken filling, another third of the Parmesan, and another third of the mozzarella. Drizzle with another cup of béchamel. (Optional: Drizzle lightly with truffle oil here).
Top Layer
Place the final layer of noodles. Pour the remaining béchamel sauce over the top, spreading evenly to the edges. Sprinkle with the remaining mozzarella and Parmesan cheese. Garnish with a little extra rosemary.
Bake
Place a sheet of parchment paper over the dish, then cover tightly with aluminum foil (the parchment prevents the cheese from sticking to the foil). Bake for 40 minutes. Remove the foil and parchment and bake uncovered for another 10-15 minutes until the top is golden and bubbly.
Rest
Let the lasagna rest for 15 minutes before slicing. This allows the layers to set so they don’t slide apart when serving.
Notes
Rotisserie Shortcut: To save time, you can skip the chicken cooking step and use 3-4 cups of shredded rotisserie chicken. Simply sauté the vegetables and toss the pre-cooked chicken in at the end to warm through.
The Parchment Trick: Using a layer of parchment paper between the cheese and the aluminum foil is a game-changer. The acidity in cheese can react with foil, and melted cheese tends to stick to it. Parchment prevents both issues.
Make Ahead: You can assemble the lasagna completely, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if the dish is coming straight from the cold fridge.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg
Keywords: white lasagna recipe, rosemary chicken lasagna, creamy chicken pasta, bechamel sauce lasagna, mushroom spinach lasagna, elegant family dinner
