Chicken Mushroom Lasagna Recipe – Italian Special
Craving something hearty and comforting tonight? Chicken Mushroom Lasagna is your go-to for a rich, satisfying meal. Tender shredded chicken and sautéed mushrooms are layered with lasagna noodles and a velvety béchamel sauce, then topped with mozzarella and parmesan cheese for extra gooeyness. The blend of garlic, oregano, and basil gives this dish classic Italian flavor, while baking it until golden on top makes every bite irresistible. Perfect for family dinners or special occasions where you want something warm and filling.
- 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:
Leftover Chicken Tip: Use pre-cooked chicken, like leftover roast or rotisserie chicken, to save time without sacrificing flavor.
Mushroom Variations: Try cremini, button, or even wild mushrooms for different textures and deeper umami.
Cheese Layers: For extra richness, add a layer of ricotta between the chicken-mushroom mix and béchamel; more mozzarella can give a stretchier top.
Make Ahead: Assemble the lasagna the day before, cover and refrigerate, then bake just before serving for convenience.
Golden Top Guide: During the last 10 minutes of baking, remove the foil to allow the cheese topping to brown and bubble nicely.
Serving Suggestions & Storage: Let the lasagna rest for 5-10 minutes after baking so slices hold. Leftovers keep well in refrigerator for 3-4 days and reheat in oven to maintain texture.
