Name: Chicken and Mushroom White Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 9 lasagna noodles (regular or oven-ready); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk or heavy cream; 2 cups cooked chicken, shredded or cubed; 2 cups sliced mushrooms (cremini or button); 1 small onion, finely chopped; 3 cloves garlic, minced; 1 ½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and black pepper to taste; Pinch of nutmeg; 1 tablespoon olive oil; Optional: 1 cup fresh spinach

Description

Indulge in a creamy, comforting Chicken and Mushroom White Lasagna layered with tender chicken, sautéed mushrooms, and a rich white sauce. Perfect for cozy dinners or special occasions!

Ingredients

9 lasagna noodles (regular or oven-ready)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk or heavy cream
2 cups cooked chicken, shredded or cubed
2 cups sliced mushrooms (cremini or button)
1 small onion, finely chopped
3 cloves garlic, minced
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper to taste
Pinch of nutmeg
1 tablespoon olive oil
Optional: 1 cup fresh spinach

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Instructions

Prepare the noodles
Boil lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper to prevent sticking.
Cook the mushrooms and chicken
In a large skillet, heat olive oil and sauté onions until translucent. Add garlic and cook for 1 minute. Toss in mushrooms and cook until they release moisture and become golden. Add cooked chicken, season with salt, pepper, and Italian seasoning. Stir and set aside.
Make the white sauce
In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Slowly pour in milk or cream while whisking constantly until thickened. Stir in mozzarella, Parmesan, and nutmeg until smooth and creamy.
Assemble the lasagna
Spread a thin layer of sauce on the bottom of a greased 9×13-inch baking dish. Add noodles, followed by chicken-mushroom mixture, more sauce, and cheese. Repeat layers, finishing with sauce and extra cheese on top.
Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
Rest and serve
Let it rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Use rotisserie chicken to save time.
Add spinach or artichokes for extra texture and nutrients.
To prevent watery lasagna, cook mushrooms thoroughly to release excess moisture.
For a golden top, broil for 2–3 minutes at the end of baking.
This lasagna can be made a day ahead and baked before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes