Chicken Rosemary Lasagna
This chicken rosemary lasagna recipe trades pasta and ricotta for grain-free sheets and a creamy coconut milk sauce, ready to bake in under an hour for dinner.
Chicken rosemary lasagna is a grain-free take on the classic Italian bake, layering Cappello’s lasagna sheets with shredded chicken, mushrooms, and spinach in a creamy coconut milk sauce infused with fresh rosemary and garlic. Melted cheddar cheese finishes each layer, and the whole dish bakes until golden and bubbly before it’s ready to slice.
If you’ve been searching for a rosemary chicken lasagna recipe that skips the hour of simmering red sauce, this one comes together with one pan for the filling and one dish for baking. The coconut milk base means no roux or ricotta to mix, and rotisserie chicken keeps the ingredient list short on a busy night. It’s the kind of creamy rosemary chicken lasagna you can pull together between getting home and sitting down to eat.
Table of Contents
Why You’ll Love This Chicken Rosemary Lasagna
- One pan for the sauce and one dish for baking, so cleanup stays simple.
- Grain-free lasagna sheets and a coconut milk sauce swap out traditional pasta and ricotta.
- Rotisserie chicken means there’s no extra step to cook and shred meat.
- Fresh rosemary and garlic give the sauce a savory, herby backbone instead of tomato.
- A short ingredient list that still layers into a full dinner.
Chicken Rosemary Lasagna
Equipment
- Large pan
- 8×8 glass baking dish
- oven
Ingredients
Mushroom & Aromatic Base
- 2 tablespoons Coconut oil Used to sauté the mushrooms
- 2 cups Button mushrooms, sliced Browned to build the base flavor
- 1.5 tablespoons Fresh rosemary, finely chopped Adds the recipe’s herby flavor
- 4 cloves Garlic, minced Adds savory depth to the sauce
Creamy Sauce & Filling
- 14 ounces Coconut milk, full-fat 1 can; forms the creamy sauce base
- 4 cups Fresh spinach Wilts directly into the sauce
- 2 cups Shredded chicken Rotisserie chicken works great; main protein in the filling
- Salt and pepper To taste; seasons the sauce
Assembly
- 12 ounces Cappello’s lasagna sheets 1 container; grain-free pasta layers
- 7 ounces Kerrygold cheddar cheese, grated Melts over each layer
Instructions
- Preheat oven to 350 degrees.
- Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
- Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
- Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper. Let coconut milk simmer at medium heat, stirring every couple minutes for about 6 or so minutes until thickened slightly.
- When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach. Once spinach has wilted, add shredded chicken and mix it all together.
- Pull out an 8×8 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the lasagna sheet from burning.
- Add 2-3 lasagna sheets to the bottom of the pan, cutting them if needed to fit. Spoon a couple large spoonfuls of the mixture on top and spread through the sheets, then sprinkle with cheese. Repeat with sheets, mixture, and cheese, then top with one more layer of sheets and a final sprinkle of cheese.
- Place in oven and bake for 10-15 minutes until cheese has bubbled and browned. Let rest for 5-10 minutes before slicing.
Notes
What Ingredients Do You Need for Chicken Rosemary Lasagna?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Mushroom & Aromatic Base | Coconut oil | 2 tablespoons | Used to sauté the mushrooms |
| Mushroom & Aromatic Base | Button mushrooms, sliced | 2 cups | Browned to build the base flavor |
| Mushroom & Aromatic Base | Fresh rosemary, finely chopped | 1.5 tablespoons | Adds the recipe’s herby flavor |
| Mushroom & Aromatic Base | Garlic, minced | 4 cloves | Adds savory depth to the sauce |
| Creamy Sauce & Filling | Coconut milk, full-fat (1 can) | 14 ounces | Forms the creamy sauce base |
| Creamy Sauce & Filling | Fresh spinach | 4 cups | Wilts directly into the sauce |
| Creamy Sauce & Filling | Shredded chicken (rotisserie chicken works great) | 2 cups | Main protein in the filling |
| Creamy Sauce & Filling | Salt and pepper | To taste | Seasons the sauce |
| Assembly | Cappello’s lasagna sheets (1 container) | 12 ounces | Grain-free pasta layers |
| Assembly | Kerrygold cheddar cheese, grated | 7 ounces | Melts over each layer |
The coconut milk is what gives this rosemary chicken lasagna its creamy texture, since it stands in for a traditional béchamel or ricotta layer. Fresh rosemary and garlic do most of the flavor work, so chopping the rosemary finely helps it blend into the sauce instead of leaving woody bits. Kerrygold cheddar melts over each layer and browns on top, giving the finished creamy rosemary chicken lasagna its golden, bubbly crust.
How to Make Chicken Rosemary Lasagna Step by Step
- Preheat oven to 350 degrees.
- Place a large pan over medium heat. Add two tablespoons of coconut oil to the pan along with the sliced mushrooms.
- Brown mushrooms until slightly soft. Then add chopped rosemary and minced garlic cloves.
- Once garlic becomes fragrant, add coconut milk. Sprinkle with a bit of salt and pepper.
- Let coconut milk simmer at medium heat, stirring every couple minutes for about 6 or so minutes.
Pro Tip: Keeping the coconut milk at a steady simmer while stirring helps it thicken evenly instead of scorching on the bottom of the pan.
- When coconut milk has thickened slightly, add spinach to the pan and cover to help wilt the spinach.
- Once spinach has wilted, add shredded chicken and mix it all together.
- Pull out an 8×8 glass baking dish. Add a small spoonful of the coconut milk mixture to the bottom and spread out to keep the lasagna sheet from burning.
Pro Tip: That thin layer of sauce on the bottom of the dish keeps the first lasagna sheet from sticking or scorching as it bakes.
- Add 2-3 lasagna sheets to the bottom of the pan, cutting them if needed to fit. Spoon a couple large spoonfuls of the mixture on top and spread through the sheets, then sprinkle with cheese. Repeat with sheets, mixture, and cheese, then top with one more layer of sheets and a final sprinkle of cheese.
- Place in oven and bake for 10-15 minutes until cheese has bubbled and browned.
- Let rest for 5-10 minutes before slicing.
Pro Tip: Letting the lasagna rest for the full 5 to 10 minutes gives the layers a chance to set, so the slices hold together better.
Tips and Troubleshooting for Chicken Rosemary Lasagna
Pro Tips for Success
- Slice the mushrooms evenly so they brown at the same rate instead of some pieces burning before others soften.
- Chop the rosemary finely, since larger pieces can taste sharp and woody once the dish is baked.
- Match the lasagna sheets to your 8×8 dish, trimming them so each layer covers the bottom evenly.
- Stir the coconut milk every couple of minutes while it simmers so it thickens smoothly without sticking to the pan.
Troubleshooting Common Problems
Problem: The coconut milk sauce hasn’t thickened after about 6 minutes.
Solution: Keep it at a steady simmer over medium heat and continue stirring; it will keep thickening as it reduces.
Problem: The bottom lasagna sheet sticks to the baking dish.
Solution: Make sure a spoonful of the coconut milk mixture is spread over the bottom of the dish before adding the first layer of sheets.
Problem: The cheese hasn’t bubbled and browned by the 10-minute mark.
Solution: Leave the dish in the oven a few more minutes, checking every couple of minutes, until the cheese looks bubbled and browned.
How to Store and Reheat Chicken Rosemary Lasagna
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 to 4 days | Store covered in an airtight container at 40°F or below. |
The USDA Food Safety and Inspection Service recommends refrigerating cooked leftovers within two hours and using them within 3 to 4 days.
Reheat leftovers to an internal temperature of 165°F, using a food thermometer to check. Reheating gently in the oven rather than the microwave helps keep the lasagna sheets from turning mushy while the cheese melts back down.
FAQs About Chicken Rosemary Lasagna
How long do leftovers of this chicken rosemary lasagna keep?
Refrigerate leftovers within two hours of baking and store them covered for 3 to 4 days, reheating to an internal temperature of 165°F before serving.
Can I use a different type of chicken?
Rotisserie chicken works great in this recipe and keeps the prep short, since the chicken just needs to be shredded and mixed into the sauce.
What size baking dish does this recipe use?
This recipe is built for an 8×8 glass baking dish, with the lasagna sheets cut to fit as needed for each layer.
Why do I need sauce on the bottom of the dish before the first layer?
A small spoonful of the coconut milk mixture spread on the bottom of the dish keeps the first lasagna sheet from sticking or burning during baking.
How do I reheat this lasagna without drying it out?
Reheat it in the oven rather than the microwave and heat it to an internal temperature of 165°F, which helps the cheese melt back down without the sheets turning mushy.
Give This Chicken Rosemary Lasagna a Try
This chicken rosemary lasagna is worth adding to your dinner rotation, especially on nights when you want something warm without a long ingredient list. If you make it, leave an honest rating or comment below to let others know how it turned out for you.
Save this recipe to Pinterest so you can find it again next time you need a creamy, herby dinner. And if you’re looking for more comforting recipes, this site also has a loaded baked potato soup with bacon, a lemongrass risotto recipe, and a honey mustard turkey sandwich worth trying next.
Chicken rosemary lasagna made with grain-free sheets, a creamy coconut milk sauce, and fresh rosemary. A cozy, herby dinner that bakes in one dish. Save this recipe to make it again on a busy weeknight.
