Chicken Mushroom Lasagna Recipe – Italian Special
Chicken Mushroom Lasagna is a rich and creamy pasta dish that layers tender chicken, sautéed mushrooms, and velvety béchamel sauce between sheets of lasagna noodles, all baked to golden perfection with a generous topping of melted cheese. Combining the heartiness of a classic lasagna with the comforting flavors of chicken and mushrooms, this dish is perfect for a cozy family dinner or special gathering.
- Prep Time40 min
- Cook Time30 min
- Total Time1 hr 10 min
For the Filling:
- 2 cups cooked chicken (shredded)
- 2 cups mushrooms (sliced)
- 2 tbsp olive oil or butter
- 3 cloves garlic (chopped)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt & pepper
For the Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 3 cups milk
- 1/2 cup Parmesan cheese
- Salt & pepper to taste
For the Lasagna:
- 12 lasagna noodles (cooked)
- 2 cups mozzarella cheese (shredded)
- 1/2 cup ricotta cheese (optional)
- Fresh parsley for garnish
Cook the Filling:
Heat oil or butter in a pan.
Sauté garlic, then add mushrooms and cook until soft.
Mix in chicken, oregano, basil, salt, and pepper. Set aside.
Make the Sauce:
Melt butter in a pan, add flour, and stir for 1 minute.
Slowly add milk, whisking to make a smooth sauce.
Add Parmesan, salt, and pepper. Stir until thick.
Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread a little sauce in a baking dish.
Layer noodles, chicken-mushroom mix, ricotta (if using), and sauce.
Repeat layers, ending with noodles, sauce, and mozzarella on top.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake 10 more minutes until cheese is golden.
Serve:
Let cool for a few minutes. Garnish with parsley and enjoy!
Recipe Notes:
Use pre-cooked chicken (leftovers or rotisserie works well).
For extra creaminess, add more cheese between layers.
Make ahead: Assemble and refrigerate before baking.
Pair with: Garlic bread or a fresh salad.c
