Description

This creamy chicken mushroom lasagna offers a deliciously comforting twist on a classic favorite, featuring tender shredded chicken, sautéed mushrooms, and layers of rich homemade white sauce, mozzarella, ricotta, and Parmesan cheeses. Ideal for cozy family dinners or as a make-ahead meal, this flavorful casserole bakes to bubbly, golden perfection and is garnished with fresh parsley for a vibrant finish.

Ingredients

Lasagna Base

9 lasagna noodles
2 tablespoons olive oil

Chicken & Mushroom Filling

1 pound boneless skinless chicken breasts, cooked and shredded
8 ounces cremini or white mushrooms, sliced

White Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
Salt and pepper to taste

Cheeses & Garnish

1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
1/4 cup chopped fresh parsley

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Instructions

Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente, then drain and set them aside to cool slightly.
Sauté Mushrooms and Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they are softened and nicely browned. Add the shredded cooked chicken to the skillet, stir to combine, then remove from heat.
Make the White Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Add garlic powder, onion powder, ground nutmeg, salt, and pepper. Continue whisking and cook for 5-7 minutes until the sauce thickens to a creamy consistency.
Assemble the Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Layer half of the chicken and mushroom mixture evenly on top. Spoon dollops of ricotta cheese over the mixture, then sprinkle some mozzarella cheese and ladle some of the white sauce. Repeat with another layer of 3 noodles, the remaining chicken mixture, ricotta, mozzarella, and sauce. Finish with the last 3 noodles, remaining sauce, mozzarella, and Parmesan cheese on top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set and make slicing easier. Sprinkle with chopped fresh parsley before serving.

Notes

You can substitute rotisserie chicken for convenience and save time.
Add fresh spinach or kale to the mushroom mixture for a boost of green and nutrition.
For an extra cheesy lasagna, increase mozzarella cheese to 2 cups.