A tasty lasagne made with pan-fried chicken breast mixed through a creamy mushroom sauce, layered with lasagne sheets and cheese. An excellent twist on the Italian classic.
I wish I could explain just how tasty this Chicken and Mushroom Lasagne is. Words and picture just don't do it justice! For this recipe, the chicken is pan-fried then shredded. The rest of the creamy mushroom sauce is made in the same pan the chicken was cooked in, further enhancing the flavour.
If chicken in a lasagne sounds like a bit of you, be sure to check out my Chicken Lasagne made with a tasty tomato sauce. Or have a look at my classic, Vanya's Lasagne if you haven't already.
Jump to:
Ingredient notes:
- Chicken: You can use either chicken breasts or thighs here. Alternately, leftover cooked chicken from a roast or a rotisserie chicken could also be used.
- Mushrooms: Again, any type of mushrooms will work. I grabbed this packet of pre-sliced mushrooms for convenience.
- Lasagne sheets: You don't have to use organic lasagne sheets, these just happened to be in my pantry!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cut chicken breasts in half horizontally. Season with salt and pepper. Heat a large frying pan over medium heat, add 1 teaspoon of olive oil, and cook the chicken breasts for a few minutes on each side until cooked through. Place the chicken in a bowl, cover with tin foil and set aside rest. Preheat the oven to 180°C fan bake.
In the same frying pan used for the chicken, add 1 teaspoon of olive oil then the onion and mushrooms. Sauté over gentle heat for 5 minutes. Add the garlic and Italian herbs and cook for another 2 minutes. Add the butter and let it melt then sprinkle over the flour and fry off, mixing as you go.
Gradually add the milk, half a cup at a time, stirring to combine. Cook until the mixture thickens, then add half the grated cheese and stir in the spinach. Shred the rested chicken breasts and add them to the sauce with any cooking juices. Stir to combine.
Add the salt, white pepper and fresh parsley then add the water, half a cup at a time, until the desired consistency is reached. You want it creamy but not too thick.
Layer a baking dish with lasagne sheets on the bottom, then add three layers of the chicken mixture and lasagne sheets. Top with the remaining grated cheese.
Bake for 30 minutes until golden and bubbling. Let it sit for 10 minutes before serving with steamed greens or side salad.
Recipe FAQs:
Yes! Leftover rotisserie chicken or any cooked chicken works well.
Sure thing. Simply swap the lasagne sheets and flour for gluten free alternatives. Ensure all your other processed foods meet your dietary requirements.
Storage:
Store any leftover chicken lasagne in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Double this recipe and make 2 at once. Once the second lasagne has cooled to room temperature after step 11, cover, label, then store in the freezer for up to 3 months.
Top tips:
If you want to get ahead, you could prepare your lasagne the day before serving. Simply allow the lasagne to cool to room temperature before before covering with cling film and placing in the fridge after step 11. Bear in mind that a cooled lasagne will take a little longer to cook through than a freshly assembled lasagne.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Chicken and Mushroom Lasagne
A tasty lasagne made with pan-fried chicken breast mixed through a creamy mushroom sauce, layered with lasagne sheets and cheese.
Ingredients
- 500g chicken breast
- 2 tsp olive oil
- 1 onion, finely diced
- 200g mushrooms, sliced
- 3 cloves garlic, crushed
- 2 tsp Italian herbs
- 2 tbsp butter
- 2 tbsp plain flour
- 1 ½ cups milk
- 200g cheese, grated
- 60g baby spinach
- ½ tsp salt
- ½ tsp white pepper
- 1 cup water
- 1 handful Italian parsley, chopped
- 250g dried lasagne sheets
Instructions
- Cut chicken breasts in half horizontally. Season with salt and pepper.
- Heat a large frying pan over medium heat, add 1 teaspoon of olive oil, and cook the chicken breasts for a few minutes on each side until cooked through.
- Place the chicken in a bowl, cover with tin foil and set aside rest.
- Preheat the oven to 180°C fan bake.
- In the same frying pan used for the chicken, add 1 teaspoon of olive oil then the onion and mushrooms. Sauté over gentle heat for 5 minutes.
- Add the garlic and Italian herbs and cook for another 2 minutes.
- Add the butter and let it melt then sprinkle over the flour and fry off, mixing as you go.
- Gradually add the milk, half a cup at a time, stirring to combine. Cook until the mixture thickens, then add half the grated cheese and stir in the spinach.
- Shred the rested chicken breasts and add them to the sauce with any cooking juices. Stir to combine.
- Add the salt, white pepper and fresh parsley then add the water, half a cup at a time, until the desired consistency is reached. You want it creamy but not too thick.
- Layer a baking dish with lasagne sheets on the bottom, then add three layers of the chicken mixture and lasagne sheets. Top with the remaining grated cheese.
- Bake for 30 minutes until golden and bubbling. Let it sit for 10 minutes before serving with steamed greens or side salad.
Notes
- Store any leftover chicken lasagne in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
- Double this recipe and make 2 at once. Once the second lasagne has cooled to room temperature after step 11. Cover, label, then store in the freezer for up to 3 months.
- If you want to get ahead, you could prepare your lasagne the day before serving. Simply allow the lasagne to cool to room temperature before before covering with cling film and placing in the fridge after step 11. Bear in mind that a cooled lasagne will take a little longer to cook through than a freshly assembled lasagne.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 137mgSodium: 719mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 42g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Helena says
Great looking recipe. If you freeze it, can you cook it straight from the freezer or do you have to defrost it first?
VJ cooks says
Yes you would need to defrost it first.
Ailsa Crane says
clicked on for hash brown bolognaise, but got chicken & mushroom lasagna, more interested in the hash brown recipe,
VJ cooks says
Hi Alisa, where did you click from? I can update the link if I know where you came from. Thanks!
Jane says
Do you finish with lasagne or chicken mixture on top
VJ cooks says
Lasagne sheet.