Chicken Mushroom Lasagna Recipe

Name: Chicken Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles; 1/4 cup butter or 1/4 cup margarine; 3 cups fresh mushrooms, sliced (don't use canned); 1/2 cup chopped onion; 3 -4 garlic cloves, minced (at least 2 tsp.); 1/2 teaspoon salt; 1 teaspoon lemon juice; 1/4 cup flour; 2 teaspoons instant chicken bouillon; 3 cups half-and-half cream (can use fat-free); 3 cups cubed cooked chicken; 1/3 cup chopped fresh parsley; 1 1/2 teaspoons either marjoram or 1 1/2 teaspoons basil; 15 ounces ricotta cheese; 8 ounces shredded mozzarella cheese; 6 tablespoons fresh grated parmesan cheese (Regiano is best)

Servings: persons

9 lasagna noodles
1/4 cup butter or 1/4 cup margarine
3 cups fresh mushrooms, sliced (don't use canned)
1/2 cup chopped onion
3 -4 garlic cloves, minced (at least 2 tsp.)
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup flour
2 teaspoons instant chicken bouillon
3 cups half-and-half cream (can use fat-free)
3 cups cubed cooked chicken
1/3 cup chopped fresh parsley
1 1/2 teaspoons either marjoram or 1 1/2 teaspoons basil
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese
6 tablespoons fresh grated parmesan cheese (Regiano is best)

1
Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
2
Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
3
Here's an easy trick I learned with the noodles:
4
Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
5
Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
6
Bake at 325 for 45 minutes. Let stand 15 min before serving.

2493

kcal

Calories

118

Fat

218

Carbs

137

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 9 lasagna noodles, 1/4 cup butter or 1/4 cup margarine, 3 cups fresh mushrooms, sliced (don't use canned), 1/2 cup chopped onion, and more.

Yes, Chicken Mushroom 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 Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions