Description
This Creamy Chicken Mushroom Lasagna is a comforting and delicious twist on classic lasagna, featuring tender shredded chicken, savory mushrooms, and a rich homemade béchamel sauce layered between pasta sheets, then baked to golden, bubbly perfection. Perfect for family dinners or special occasions, this hearty dish balances creamy cheeses and aromatic herbs for an unforgettable meal.
Ingredients
Scale
Lasagna and Protein
- 12 lasagna noodles, cooked al dente (or no-boil lasagna noodles)
- 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
Veggies and Aromatics
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 small onion, chopped
- 2 cloves garlic, minced
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- Salt and pepper, to taste
Other
- 2 tablespoons olive oil
Instructions
- Prepare the Noodles: Cook the lasagna noodles according to package directions until al dente. Drain and set aside. If using no-boil noodles, you can skip this step.
- Make the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux, ensuring it doesn’t brown.
- Add Milk Gradually: Slowly pour in the warmed milk while whisking constantly to prevent lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens and becomes creamy.
- Season the Sauce: Stir in garlic powder, nutmeg, salt, and pepper to taste. Remove from heat and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release moisture and become tender.
- Add Chicken and Herbs: Stir in shredded chicken, cook for 2-3 minutes to combine. Season with oregano, basil, salt, and pepper to taste.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble First Layer: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer 3 lasagna noodles over the sauce, then add half of the chicken and mushroom mixture, half of the ricotta cheese, and one third of the shredded mozzarella and Parmesan cheeses.
- Repeat Layers: Spread another thin layer of béchamel sauce, followed by 3 noodles, the remaining chicken mixture, remaining ricotta cheese, and another third of the mozzarella and Parmesan cheeses.
- Top the Lasagna: Finish layering with the last 3 noodles, the remaining béchamel sauce, and top with the remaining mozzarella and Parmesan cheese.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake for 25 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbling.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to let it set. Garnish with fresh basil or parsley if desired, then serve warm.
Notes
- Using no-boil noodles saves time as you can skip boiling and draining the pasta.
- Cooked chicken can be prepared ahead of time or substituted with shredded rotisserie chicken for convenience.
- The béchamel sauce adds creaminess; be sure to whisk constantly to avoid lumps.
- Let the lasagna rest after baking to prevent it from falling apart when sliced.
- Feel free to add fresh herbs on top as a garnish for extra flavor and presentation.
