Chicken Mushroom Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned. Remove from skillet and set aside.
• STEP 3.In the same skillet, add mushrooms, onions, and garlic. Sauté until mushrooms are tender and onions are translucent.
• STEP 4.Return the chicken to the skillet and stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
• STEP 5.In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook until thickened.
• STEP 6.Spread a thin layer of the chicken and mushroom mixture in the greased baking dish. Top with a layer of lasagna noodles, followed by a layer of the béchamel sauce. Repeat the layers until all ingredients are used, ending with a layer of béchamel sauce.
• STEP 7.Sprinkle grated cheese on top of the lasagna. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Let the lasagna cool for a few minutes before serving. Garnish with fresh parsley, if desired.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use any type of mushrooms you prefer, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
• Feel free to add other vegetables to the chicken and mushroom mixture, such as bell peppers or spinach.
• If you want to make the lasagna ahead of time, assemble it up to the point of baking, cover tightly with foil, and refrigerate. When ready to bake, remove from the refrigerator and let it come to room temperature before baking as directed.

Storage and Serving

• Serve the Chicken Mushroom Lasagna hot, straight from the oven.
• Garnish with fresh parsley for added freshness and flavor.
• Pair the lasagna with a side salad and garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.