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
Scale
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.
