Description
Indulge in the rich and creamy goodness of this Chicken Mushroom Lasagna. Layers of tender chicken, earthy mushrooms, and savory cheeses, all enveloped in a luscious white sauce, make this dish a comforting favorite for any occasion.
Ingredients
Lasagna Noodles:
9 lasagna noodles
Olive Oil Mixture:
2 tablespoons olive oil
Chicken Filling:
1 pound boneless, skinless chicken breast or thighs (cooked and shredded)
Sauce:
2 tablespoons unsalted butter, 1 small onion (diced), 3 cloves garlic (minced), 8 oz mushrooms (sliced), 1/4 cup all-purpose flour, 2 1/2 cups whole milk, 1 cup chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 1/2 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese, 1 cup ricotta cheese, 1/4 cup chopped fresh parsley (plus more for garnish)
Instructions
- Preheat and Prepare Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles per package instructions, drain, and lay flat.
- Sauté Onion and Mushrooms: In a skillet, sauté onions, garlic, and mushrooms until browned. Set aside.
- Make Sauce: In the same skillet, create a roux with butter and flour. Slowly add milk and broth, stirring until thickened. Season and add Parmesan, mushrooms, and chicken.
- Assemble: Layer sauce, noodles, ricotta, and mozzarella in a baking dish, repeating for three layers.
- Bake: Cover and bake for 25 minutes, then uncover and bake for 15 more until golden.
- Rest and Serve: Let cool, garnish with parsley, and enjoy!
Notes
- Rotisserie chicken can save time.
- Experiment with spinach or sun-dried tomatoes for added depth.
- Freeze assembled lasagna for a quick meal later.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 5g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
