There is something truly comforting and indulgent about layering tender chicken, earthy mushrooms, and luscious cheeses all wrapped in delicate pasta sheets. The Creamy Chicken Mushroom Lasagna Recipe brings this dream to your table with a rich béchamel sauce that unites every bite into a silky, flavorful symphony. Whether you’re cooking for family, friends, or simply craving warmth on a cozy night, this lasagna is pure bliss in every forkful.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward yet essential, playing a distinct role in bringing the dish to life. From the creamy cheeses to the perfectly cooked chicken and mushrooms, each component adds texture, depth, and beautiful color to your final masterpiece.
- 12 lasagna noodles, cooked al dente: The perfect tender yet firm foundation to hold all those delicious layers together.
- 2 tablespoons olive oil: For sautéing and adding that subtle fruity richness to the veggies and chicken.
- 1 lb boneless, skinless chicken breasts, cooked and shredded: The star protein that keeps the dish hearty and satisfying.
- 8 oz mushrooms, sliced: Whether button or cremini, they bring earthiness and a lovely meaty texture.
- 1 small onion, chopped: Offers a mild sweetness and depth when sautéed.
- 2 cloves garlic, minced: Adds aromatic warmth and a little punch to every bite.
- 2 cups ricotta cheese: Brings a creamy, slightly tangy softness to the filling layers.
- 2 cups shredded mozzarella cheese: Melts beautifully for that gooey, cheesy top layer.
- 1/2 cup grated Parmesan cheese: Adds an extra savory kick and golden crust once baked.
- 1/2 teaspoon dried oregano: Infuses a subtle herbal note that complements the chicken and mushrooms.
- 1/2 teaspoon dried basil: Brings a fragrant, slightly sweet flavor to the mix.
- Salt and pepper, to taste: To enhance and balance every ingredient perfectly.
- 4 tablespoons butter: The base for the creamy béchamel sauce that ties everything together.
- 4 tablespoons all-purpose flour: Helps thicken the sauce into a silky smooth texture.
- 2 1/2 cups whole milk, warmed: Creates that luscious, velvety creaminess in the béchamel.
- 1/2 teaspoon garlic powder: Adds extra depth of garlic flavor for the sauce.
- 1/4 teaspoon ground nutmeg: A little secret ingredient that brings warmth and complexity.
How to Make Creamy Chicken Mushroom Lasagna Recipe
Step 1: Prepare the Noodles
Start by cooking your lasagna noodles until they are al dente. This means they should be tender yet still provide a slight bite to prevent mushiness later on. If you prefer convenience, no-boil noodles will work just fine and can save you some time.
Step 2: Make the Béchamel Sauce
Melt the butter over medium heat, then whisk in the flour to form a roux. Keep whisking for about 1 to 2 minutes to cook out the raw flour taste. Gradually pour in warmed milk, whisking constantly to prevent lumps from forming. Patience here is key, as the sauce thickens beautifully into the silky base that will coat your lasagna with creamy goodness.
Step 3: Season the Béchamel
Add garlic powder, a pinch of ground nutmeg, and season with salt and pepper. These simple spices elevate the sauce’s flavor by adding warmth and subtle layers, ensuring the béchamel shines without overpowering the other ingredients.
Step 4: Cook the Chicken and Mushrooms
Heat olive oil in a skillet and gently sauté onion and garlic until soft and fragrant. Toss in the mushrooms and cook until all their moisture evaporates and they become tender. Stir in the shredded chicken and season with oregano, basil, salt, and pepper, melding the flavors into a savory filling perfect for layering.
Step 5: Assemble the Lasagna
Grease a baking dish and begin by spreading a thin layer of béchamel sauce. Layer 3 noodles on top, then half the chicken and mushroom mixture followed by half the ricotta and a third of mozzarella and Parmesan cheeses. Repeat these layers once more, then finish with the last noodles, the remaining béchamel, and the remaining cheeses for a cheesy, golden crust.
Step 6: Bake to Perfection
Cover the lasagna with foil and bake at 375°F (190°C) for 25 minutes. Removing the foil afterward allows the top to become beautifully golden and bubbly with an irresistible aroma that invites you to the table.
Step 7: Rest and Serve
Allow the lasagna to rest for about 10 minutes to let the layers set. This step makes slicing easier and lets flavors settle so every bite is perfectly balanced and satisfying.
How to Serve Creamy Chicken Mushroom Lasagna Recipe
Garnishes
A sprinkle of fresh basil or parsley on top adds a burst of color and a fresh, herbal lift that complements the dish’s rich flavors. It’s an easy touch that makes your lasagna look as inviting as it tastes.
Side Dishes
Pair this creamy lasagna with a crisp green salad tossed in a simple vinaigrette for contrast, or serve garlic bread to scoop up every last bit of that luscious béchamel sauce. Roasted vegetables also make a wonderful, light accompaniment.
Creative Ways to Present
For a fun twist, try assembling individual portions in ramekins or small baking dishes. This presentation makes the dish feel extra special for guests and ensures everyone gets a perfect portion of creamy, cheesy goodness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Mushroom Lasagna Recipe in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to keep it fresh and tasty.
Freezing
This lasagna freezes beautifully! Wrap it tightly in plastic wrap and aluminum foil or transfer to a freezer-safe container. It can be frozen for up to 2 months, making it a fantastic make-ahead meal for busy days.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, heating for about 20-25 minutes until warmed through. Microwaving works for quick meals, but oven reheating preserves that lovely texture and melts the cheese perfectly.
FAQs
Can I use other types of mushrooms?
Absolutely! While button or cremini mushrooms are recommended for their mild flavor, porcini, shiitake, or portobello can add earthier or deeper tastes. Just adjust cooking time if using larger mushrooms.
Is there a substitute for ricotta cheese?
You can swap ricotta with cottage cheese for a similar texture or use a blend of cream cheese and sour cream for an even richer layer. Keep in mind this may change the flavor slightly.
Can this recipe be made gluten-free?
Yes, use gluten-free lasagna noodles and substitute all-purpose flour with a gluten-free alternative like rice flour or a gluten-free flour blend for the béchamel sauce.
How do I cook chicken for shredded meat?
The easiest method is to poach chicken breasts in simmering water or broth until fully cooked, then shred with two forks. You can also roast or use leftover rotisserie chicken for convenience.
Can I prepare this dish vegetarian?
For a vegetarian option, omit the chicken and increase the mushrooms or add other vegetables like spinach, zucchini, or roasted bell peppers to keep the dish hearty and satisfying.
Final Thoughts
Whipping up this Creamy Chicken Mushroom Lasagna Recipe is like inviting a warm hug from the inside out. Rich, comforting, and bursting with layered flavors, this dish quickly becomes a go-to favorite for weekends or special dinners. I encourage you to give it a try and experience just how simple ingredients come together to create such unforgettable comfort food magic.
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Creamy Chicken Mushroom Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This creamy chicken mushroom lasagna is a comforting Italian-inspired dish featuring tender shredded chicken and sautéed mushrooms layered with a rich béchamel sauce, ricotta, mozzarella, and Parmesan cheeses. Perfectly baked to a golden bubbly finish, this lasagna offers a delicious twist on the classic with a luscious creamy sauce and savory herbs.
Ingredients
Lasagna Components
- 12 lasagna noodles, cooked al dente (or no-boil lasagna noodles)
- 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 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
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
- 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, skip this step.
- Make the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
- Gradually Add Milk: Slowly whisk in the warm milk, ensuring no lumps form. Cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season the Sauce: Stir in garlic powder, nutmeg, salt, and pepper. Remove from heat and set aside.
- Cook Chicken and Mushrooms: In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2-3 minutes until softened.
- Add Mushrooms: Add sliced mushrooms and cook 5-7 minutes until tender and moisture evaporates.
- Combine Chicken: Stir in shredded chicken and cook 2-3 minutes. Season with oregano, basil, salt, and pepper to taste.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Assemble Lasagna (First Layer): Spread a thin layer of béchamel sauce on the bottom. Layer 3 noodles, half the chicken mushroom mixture, half the ricotta, and one-third of mozzarella and Parmesan cheeses.
- Assemble Lasagna (Second Layer): Repeat: béchamel sauce, 3 noodles, remaining chicken mixture, remaining ricotta, and one-third of mozzarella and Parmesan cheeses.
- Assemble Lasagna (Final Layer): Top with last 3 noodles, remaining béchamel sauce, and the last third of mozzarella and Parmesan cheese.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly on top.
- Rest and Serve: Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley if desired and serve warm.
Notes
- Using no-boil noodles saves prep time but may alter texture slightly.
- Warm the milk before adding to roux to prevent lumps in the béchamel sauce.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
- Fresh herbs like basil or parsley make a great garnish to enhance flavor and presentation.
- To speed up cooking, use pre-cooked rotisserie chicken instead of cooking your own.
