Chicken Mushroom Lasagna
Indulge in the savory delights of Chicken Mushroom Lasagna, a creamy and hearty twist on the classic Italian favorite. This layered masterpiece combines tender shredded chicken, golden sautéed mushrooms, and a luxuriously rich homemade white sauce infused with Parmesan cheese. Perfectly cooked lasagna sheets cradle these layers, while melted mozzarella creates an irresistibly gooey top. With just the right balance of garlic and fresh parsley, every bite is bursting with flavor and comfort. Whether you're hosting a cozy family dinner or meal prepping for the week, this easy-to-follow recipe will have everyone asking for seconds. Ready in just 80 minutes, this creamy chicken lasagna is your ultimate comfort food experience!
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 500 grams Chicken breast
- 250 grams Mushrooms
- 6 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Milk
- 1 cup Parmesan cheese
- 2 cups Mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Boil lasagna sheets according to package instructions. Drain and set aside on a flat surface to avoid sticking.
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until fully cooked (internal temperature reaches 165°F or 74°C). Remove from skillet, shred with two forks, and set aside.
In the same skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add sliced mushrooms to the skillet and cook until they are golden brown and tender, about 5-7 minutes. Set the mushrooms aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to make a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook on medium heat until the mixture thickens into a creamy white sauce, about 5 minutes.
Stir in 1/2 cup of Parmesan cheese, salt, and pepper into the sauce. Mix until fully incorporated, then remove from heat.
Spread a thin layer of the white sauce onto the bottom of a greased 9x13-inch baking dish.
Add a layer of lasagna sheets, followed by shredded chicken, sautéed mushrooms, a layer of white sauce, and a sprinkle of mozzarella cheese.
Repeat the layers (lasagna sheets, chicken, mushrooms, white sauce, mozzarella) until all the ingredients are used, finishing with a layer of white sauce and the remaining mozzarella and Parmesan cheeses on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing to set the layers.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.4 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 806 mg | 62% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 830 mg | 18% | |
*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.
