This lasagne is rich without being heavy, thanks to the combination of chicken and mushrooms in a creamy sauce. It’s a great alternative to traditional beef lasagne, packed with flavor, and ideal for making ahead. The golden, bubbling top and layered texture make it both satisfying and impressive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lasagne sheets
Cooked chicken (shredded or diced)
Mushrooms (sliced)
Onion
Garlic
Butter
Olive oil
All-purpose flour
Milk
Chicken broth
Mozzarella cheese
Parmesan cheese
Salt
Black pepper
Dried or fresh thyme
Optional spinach
Optional nutmeg
Directions
Preheat the oven to 180°C.
Heat olive oil and a little butter in a pan. Cook the onion and garlic until softened.
Add the mushrooms and cook until they release their moisture and become golden.
Stir in the cooked chicken, thyme, salt, and pepper. Set aside.
In a separate pan, melt butter and stir in flour to make a roux.
Gradually whisk in milk and chicken broth, stirring until smooth and thickened.
Season the white sauce with salt, pepper, and a pinch of nutmeg if using.
Lightly grease a baking dish.
Spread a layer of white sauce on the bottom, then add lasagne sheets.
Layer with the chicken and mushroom mixture, followed by more sauce and a sprinkle of cheese.
Repeat the layers, finishing with sauce and a generous topping of mozzarella and parmesan.
Bake until the top is golden and bubbling.
Let the lasagne rest before slicing and serving.
Servings and timing
Servings: 6
Prep time: 25 minutes
Cook time: 40–45 minutes
Total time: about 1 hour 10 minutes
Variations
Add spinach for extra greens and color.
Use rotisserie chicken for convenience.
Swap mushrooms for zucchini or leeks.
Add a layer of ricotta for extra creaminess.
Use whole wheat lasagne sheets for a healthier option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 170–180°C until heated through.
Microwave reheating works but may soften the layers.
Freeze portions for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use raw chicken?
Yes, but cook it fully before adding it to the lasagne layers.
What mushrooms work best?
Button, cremini, or portobello mushrooms all work well.
Can I make this ahead of time?
Yes. Assemble the lasagne, cover, and refrigerate before baking.
Why is my sauce too thin?
It may need more cooking time to thicken or slightly more flour.
Can I use no-boil lasagne sheets?
Yes, just ensure there’s enough sauce to soften them during baking.
What cheese can I use instead of mozzarella?
Cheddar or a mixed cheese blend can be used.
How do I prevent a dry lasagne?
Make sure each layer has enough sauce and don’t overbake.
Can I make it gluten-free?
Yes, use gluten-free pasta sheets and flour alternatives.
What can I serve with this?
A green salad or garlic bread pairs well.
How do I know when it’s done?
The top should be golden and the sauce bubbling around the edges.
Conclusion
Chicken and Mushroom Lasagne is a rich, creamy, and satisfying dish that brings comfort to any table. With its flavorful layers and golden top, it’s a perfect alternative to classic lasagne and a great addition to your meal rotation.
Chicken and Mushroom Lasagne is a creamy, comforting twist on the classic lasagne, featuring layers of tender chicken, savory mushrooms, rich white sauce, and perfectly baked pasta. This easy chicken lasagne recipe is full of flavor, ideal for family dinners, meal prep, or special occasions.
Author:Catherine
Prep Time:25 minutes
Cook Time:40–45 minutes
Total Time:1 hour 10 minutes
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:Italian-Inspired
Diet:Gluten Free
Ingredients
Lasagne sheets
Cooked chicken (shredded or diced)
Mushrooms (sliced)
Onion (chopped)
Garlic (minced)
Butter
Olive oil
All-purpose flour
Milk
Chicken broth
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Salt
Black pepper
Dried or fresh thyme
Optional: spinach
Optional: nutmeg
Instructions
Preheat oven to 180°C.
Heat olive oil and butter in a pan. Cook onion and garlic until softened.
Add mushrooms and cook until golden and moisture has evaporated.
Stir in cooked chicken, thyme, salt, and pepper. Set aside.
In another pan, melt butter and stir in flour to form a roux.
Gradually whisk in milk and chicken broth, stirring until smooth and thickened.
Season the sauce with salt, pepper, and a pinch of nutmeg if using.
Lightly grease a baking dish.
Spread a layer of white sauce, then add lasagne sheets.
Add a layer of chicken and mushroom mixture, followed by sauce and cheese.
Repeat layers, finishing with sauce and a generous topping of mozzarella and parmesan.
Bake for 40–45 minutes until golden and bubbling.
Let rest before slicing and serving.
Notes
Use rotisserie chicken for a quick and easy shortcut.Ensure the sauce is thick enough to hold layers without becoming watery.Add spinach for extra nutrients and color.Let the lasagne rest before cutting for cleaner slices.Can be assembled ahead and baked later.
