Chicken Lasagna Recipe

Name: Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles; 6 tablespoons butter, divided; 1 tablespoon olive oil; 1 lb mushroom, sliced; 3 medium garlic cloves, minced; 1/3 cup fresh parsley, minced; 6 tablespoons flour; 2 cups milk; 2 cups chicken broth; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup half-and-half; 3 cups cooked chicken breasts, cubed; 1/3 lb prosciutto; 1 (15 ounce) container ricotta cheese; 2 cups mozzarella cheese, shredded; 1/2 cup parmesan cheese, grated

Servings: persons

12 lasagna noodles
6 tablespoons butter, divided
1 tablespoon olive oil
1 lb mushroom, sliced
3 medium garlic cloves, minced
1/3 cup fresh parsley, minced
6 tablespoons flour
2 cups milk
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup half-and-half
3 cups cooked chicken breasts, cubed
1/3 lb prosciutto
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

1
Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
2
Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
3
Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
4
In a separate pan, melt 4 tablespoons butter.
5
Add flour and stir until combined.
6
Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
7
Add salt and pepper.
8
Pour half and half in bottom on 10x12 baking pan.
9
Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
10
Cover with 1/3 white sauce.
11
Repeat layers then sprinkle with Parmesan.
12
Bake uncover at 350 for about 40 minutes.
13
Rest for 10 minutes before serving.

2326

kcal

Calories

Fat

273

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 lasagna noodles, 6 tablespoons butter, divided, 1 tablespoon olive oil, 1 lb mushroom, sliced, and more.

Yes, Chicken Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions