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Meat, Busy evenings

Chicken and mushroom lasagna

Chicken and mushroom lasagna is a baked pasta dish for 4 people, ready in 1 hour 20 minutes at a medium difficulty level, for about €3 per person. The key is browning the mushrooms uncovered until golden and making a smooth béchamel to bind the filling. It's a dish that works well for both kids and adults.

Tonight, chicken and mushroom lasagna, you can even make it the day before, it only gets better once reheated.

Chicken and mushroom lasagna
Total time
1 h 20
Difficulty
Medium
Cost per person
€3.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

There's no tomato sauce here, the béchamel wraps the chicken and golden mushrooms in a soft, creamy layer lifted by a pinch of nutmeg. The Gruyère melts into a golden crust that crackles under the fork, and the lasagna sheets soak up just enough sauce to stay tender without turning mushy.

This is a dish for evenings when you have a bit of time ahead, or for a family Sunday, since it needs two separate cooking steps before it goes in the oven. Kids tend to love it, chicken and mushrooms are mild and familiar, and you can assemble it the day before so all that's left is to bake it.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g

Fruits and vegetables

  • Button mushrooms 400 g
  • Onion 1
  • Garlic 2 cloves

Pantry

  • Lasagna sheetsoften in the pantry 250 g
  • Flouroften in the pantry 50 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 60 g
  • Milk 75 cl
  • Shredded Gruyère 150 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the chicken into small cubes and brown it in the oil, then add the onion, garlic and sliced mushrooms until the water evaporates. 12 min

    Cook the mushrooms over high heat uncovered, they'll brown instead of simmering in their own liquid.

  2. Make the béchamel with the butter, flour and warm milk, season with nutmeg, salt and pepper. 10 min

    Add the milk in several additions, the sauce stays smooth.

  3. Mix half the béchamel with the chicken and mushrooms.

    Taste it, this filling needs to be well seasoned since the pasta itself is neutral.

  4. In a buttered baking dish, alternate layers of lasagna sheets, filling and Gruyère, finish with a layer of béchamel and cheese.

    If your sheets aren't pre cooked, add a bit more milk to the sauce.

  5. Bake at 180°C and let it turn golden. 35 min

    Cover with foil if the top browns too fast.

Our tips to get it right

  • Slice the mushrooms thin and even, they'll release their water at the same time and brown together.
  • Butter the baking dish generously before you start layering, the first sheet of lasagna will stick otherwise.
  • If your lasagna sheets aren't pre cooked, let the assembled dish rest for ten minutes before baking, they absorb the sauce better.

The variations

  • Swap the chicken for diced turkey, the cooking time stays the same.
  • For a vegetarian version, double the mushrooms and stir in squeezed spinach with the filling.
  • For kids in a hurry to eat, make individual lasagnas in small dishes, they bake in about 20 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Roasted cherry tomatoes
  • Sparkling water with lemon

Storage

The lasagna keeps for 3 days in the fridge in a covered dish. It freezes very well, already baked, in individual portions. Reheat in the oven at 160°C for 20 minutes, covered with foil so it doesn't dry out.

Questions about this dish

Can you make chicken and mushroom lasagna ahead of time?

Yes, it's actually recommended. Assemble it the day before, keep it in the fridge, and bake it the next day, the flavors blend together and the dish tastes even better.

Do you need to pre cook the lasagna sheets?

It depends on the package. If they're not pre cooked, add a bit more milk to the béchamel so they cook through in the oven without staying hard.

Can you swap out the button mushrooms?

Yes, sliced cremini or oyster mushrooms work just as well. Keep the same quantity and brown them uncovered.

Does chicken lasagna freeze well?

Yes, once baked and cooled, it freezes well in individual portions. Thaw it in the fridge the day before, then reheat in the oven.

How long does it take to make a chicken and mushroom lasagna?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken and mushroom lasagna?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and mushroom lasagna cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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