Description
This Creamy Chicken Mushroom Lasagna is a comforting and rich twist on the classic lasagna. Layers of tender chicken, earthy mushrooms, and creamy ricotta and béchamel sauce come together in perfect harmony, making this a satisfying dish for any occasion. It’s a great alternative to traditional meat lasagna and a guaranteed hit with your family and friends!
Ingredients
Scale
For the lasagna:
- 12 lasagna noodles, cooked al dente (or no-boil lasagna noodles)
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
For the béchamel sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
- Prepare the Noodles:
- Cook the lasagna noodles according to package directions. Drain and set aside. If using no-boil noodles, skip this step.
- Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to form a roux.
- Gradually add the warm milk, whisking constantly to avoid lumps. Cook the mixture for 5-7 minutes, or until it thickens to a creamy consistency.
- Season with garlic powder, nutmeg, salt, and pepper. Set the sauce aside.
- Cook the Chicken and Mushrooms:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Add the sliced mushrooms and cook for an additional 5-7 minutes, until the mushrooms are tender and any moisture has evaporated.
- Stir in the shredded chicken and cook for 2-3 minutes to combine. Season with oregano, basil, salt, and pepper to taste.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of béchamel sauce on the bottom of the dish. Layer 3 lasagna noodles over the sauce, followed by half of the chicken and mushroom mixture, half of the ricotta cheese, and a third of the mozzarella and Parmesan cheeses.
- Repeat the layers: spread another thin layer of béchamel sauce, followed by 3 more noodles, the remaining chicken mixture, ricotta cheese, and another third of the mozzarella and Parmesan cheeses.
- Finish by adding the final 3 noodles, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheese on top.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Rest and Serve:
- Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.
Notes
- For a lighter version, use low-fat ricotta and mozzarella cheese.
- You can substitute the chicken with ground turkey or even a combination of vegetables (e.g., spinach, zucchini, and bell peppers) for a vegetarian version.
- Make ahead: This lasagna can be assembled a day in advance and refrigerated until ready to bake. Just increase the baking time by 10-15 minutes if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of the lasagna
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg