Chicken Mushroom Lasagne
Dive into comfort food heaven with this creamy Chicken Mushroom Lasagne, a rich and savory twist on the classic Italian favorite. Layers of tender shredded chicken, earthy sautéed mushrooms, and velvety homemade béchamel sauce are nestled between perfectly cooked lasagne sheets and topped with a golden, bubbly blend of mozzarella and Parmesan cheese. Seasoned with fragrant garlic and a touch of optional nutmeg, this dish is elevated with the perfect balance of flavors. Ideal for family dinners, meal prepping, or special gatherings, this lasagne is both hearty and elegant. Garnish with fresh parsley for a final flourish that makes this creamy chicken and mushroom lasagne as visually stunning as it is delectable.
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Recipe Information
Ingredients
- 12 Lasagne sheets
- 3 tablespoons Olive oil
- 3 tablespoons Butter
- 500 grams Chicken breast
- 300 grams Mushrooms
- 3 Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Whole milk
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Prepare the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until fully cooked, about 6-8 minutes per side. Remove and let rest before shredding or slicing into bite-sized pieces.
In the same skillet, heat 1 tablespoon of olive oil and sauté the mushrooms until softened and golden, about 5 minutes. Add the minced garlic and cook for another minute. Set aside.
Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux. Gradually add the milk, a little at a time, whisking to prevent lumps. Simmer, stirring frequently, until the sauce thickens, about 6-7 minutes. Stir in the salt, black pepper, and nutmeg (if using). Remove from heat.
Assemble the lasagne: Spread a thin layer of béchamel sauce at the bottom of a 9x13 inch (23x33 cm) baking dish. Arrange 3 lasagne sheets on top. Add a layer of chicken, mushrooms, and béchamel sauce, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers (lasagne sheets, chicken, mushrooms, sauce, and cheese) until all ingredients are used, finishing with a layer of béchamel sauce and cheese on top.
Cover the lasagne with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden.
Let the lasagne cool for 10 minutes before serving. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
5422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.3 g | 285% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 9051 mg | 394% | |
| Total Carbohydrate | 510.6 g | 186% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 70.7 g | ||
| Protein | 338.2 g | 676% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 3939 mg | 303% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 5462 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.
