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