Chicken and Mushroom Lasagna
Indulge in the comforting allure of Chicken and Mushroom Lasagna, a creamy twist on the classic Italian favorite that's perfect for dinner or entertaining guests. Layered with tender lasagna sheets, shredded chicken, and sautéed button mushrooms infused with garlic, onion, and fragrant Italian herbs, this dish is elevated by a luscious homemade béchamel sauce enriched with Parmesan cheese. Topped with gooey mozzarella and baked to golden perfection, every bite is a harmonious blend of creamy, savory, and cheesy flavors. Easy to prepare and serving six, this rich and hearty lasagna is an ideal crowd-pleaser for weeknight meals or special occasions. Garnished with fresh parsley, it’s a visually stunning and flavor-packed masterpiece that’s sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Lasagna sheets
- 3 cups Chicken breast, cooked and shredded
- 2 cups Button mushrooms, sliced
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Milk, warmed
- 1 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna sheets in a large pot of salted boiling water until al dente, following the package instructions. Drain and lay flat on a clean kitchen towel to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the minced garlic, chopped onion, and sliced mushrooms. Cook until the mushrooms release their moisture and the onions are soft, about 5-7 minutes.
Stir in the shredded cooked chicken, salt, black pepper, and Italian herbs. Mix well and cook for another 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and bubbling, but do not let it brown.
Gradually add the warm milk, whisking constantly to avoid lumps. Stir in the chicken broth and continue cooking until the béchamel sauce thickens, about 5-7 minutes.
Add 1/2 cup of Parmesan cheese to the sauce and stir until melted. Adjust seasoning with additional salt and pepper if needed. Remove from heat.
Spread a thin layer of the béchamel sauce at the bottom of a 9x13-inch baking dish.
Place a layer of lasagna sheets over the sauce. Top with 1/3 of the chicken and mushroom mixture, followed by 1/3 of the béchamel sauce, and 1/3 of the shredded mozzarella cheese.
Repeat the layering process two more times, ending with a final layer of béchamel sauce. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top for a golden crust.
Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 20 minutes, or until the top is bubbly and lightly golden.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 6732 mg | 293% | |
| Total Carbohydrate | 329.6 g | 120% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 70.5 g | ||
| Protein | 401.4 g | 803% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 3959 mg | 305% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5435 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
