Comments on: Creamy Chicken Lasagna with Bechamel Sauce

By: Sylvia Fountaine

Sylvia Fountaine — Wed, 18 Feb 2026 23:21:07 +0000

In reply to Lisa. Appreciate this Lisa! So happy you have enjoyed.

By: Lisa

Lisa — Wed, 18 Feb 2026 19:47:35 +0000

This is a go-to entertaining recipe. I can prep it all the night before and it tastes delicious and gets rave reviews. I often omit the rosemary and use other seasonings as that can be a strong flavor for some people. I’ve used both the lasagna noodles and the egg roll wrappers and it works great both ways.

By: Sylvia Fountaine

Sylvia Fountaine — Wed, 31 Dec 2025 23:34:37 +0000

In reply to Malia. Glad you enjoyed this one. Yes, it does take a bit, but it can be made in stages.

By: Malia

Malia — Wed, 31 Dec 2025 19:55:20 +0000

This is sooo good! It’s labor intensive, (like most lasagnes). It took me 2 hours to prepare it before it went in the oven. I did not have enough béchamel sauce for the end so the noodles curled up. I’ll add 1/2 cup more next time of milk. I did not use ricotta (lactose sensitive) and it was still delicious. I used fresh goat cheese instead of mozzarella and it paired nicely with the spinach and chicken. Can’t wait to make it again!

By: Tonia Schemmel

Tonia Schemmel — Sat, 29 Nov 2025 19:34:37 +0000

In reply to Ingrid. Appreciate this Ingrid!

By: Ingrid

Ingrid — Sat, 29 Nov 2025 17:15:34 +0000

This is a labor of love but delicious every time. It’s a nice twist if you aren’t a red sauce lasagna fan.

By: Sylvia Fountaine

Sylvia Fountaine — Fri, 03 Oct 2025 15:25:48 +0000

In reply to Bosha. I'm so happy you enjoyed this Bosha! We used google translate to turn your comment from French to English, thanks so much for leaving a review!