Seasonal Fall Recipe: Rosemary Chicken Lasagna


Saturn McIntire

Fall is fast approaching and with that some great comfort food recipes. The one I’m going to share with you a recipe called Rosemary Chicken Lasagna.

What you will need

1 ½ lbs. chicken breast cut into ½ inch pieces 

2-3 teaspoons olive oil

1 teaspoon salt/pepper

8 Oz mushrooms (can replace with chicken breast)

½ diced onions 

6 cloves of garlic chopped 

2 tablespoon rosemary 

1-2 C packed chopped spinach 

8 Oz no boil lasagna noodles 

12 Oz mozzarella 

15 Oz whole milk ricotta 

¾ cups parmesan 

1 tablespoon lemon zest 

 4 tablespoon flour 

3 C milk 

1 ¼ teaspoon kosher salt

½ teaspoon nutmeg 

¼ teaspoon white pepper


Now I know that looks just a big overwhelming but we are gonna break this down into easy to follow steps.


  1. Preheat oven to 400 F
  2. Make the filling, season the chicken with salt and pepper and sauté in medium heat with 1-2 tablespoons olive oil until golden brown
  3. Set aside the chicken and sauté the mushrooms and onions (if you chose chicken you may just sauté the onion) sauté until tender add rosemary and garlic for 2 minutes then add ½ tsp salt then add spinach until wilted and add to chicken 
  4. Making béchamel sauce, melt butter in a sauce pan then add flour and stir for 2-3 minutes then add rosemary and stir constantly. Add 4 oz of mozzarella until melted and thickened then add salt and pepper as well as nutmeg 
  5. Assemble lasagna, butter or grease a pan deep pan of your choosing, lay down noodles using a teaspoon lay dollops of ricotta and lay ½ C of chicken/mushroom filling and lay down 4. Oz of parmesan put lemon zest and mozzarella as well. Repeat until satisfied.
  6. Bake lasagna tightly wrapped in foil for 40 minutes or until bubbly remove foil and cook for 15 minutes or until golden brown

So try it out! If you follow this list, you’ll find this is a fairly easy dish to prepare that the whole family will enjoy.