Chicken Mushroom Lasagna Recipe – Easy Comfort Food Bake

Last Updated on 4 months by Neha Deshmukh

Chicken Mushroom Lasagna Recipe – Easy Comfort Food Bake

Hey everyone! If you’re anything like me, there’s nothing quite like a warm, comforting bake on a chilly evening. This Chicken Mushroom Lasagna is exactly that – layers of cheesy goodness, savory chicken, and earthy mushrooms. I first made this for a family gathering and it was a huge hit, disappearing within minutes! It’s become a regular request, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This lasagna is the perfect blend of easy and impressive. It’s a fantastic way to use up leftover cooked chicken, and the no-boil noodles make things so much simpler. Plus, the creamy sauce and flavorful filling are just… chef’s kiss. It’s a guaranteed crowd-pleaser, and honestly, it’s pretty satisfying to make!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 ½ Tbsp olive oil
• 3 medium onions
• 2 Tbsp minced garlic
• 250 gms white mushrooms
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 ½ tsp salt
• 170 gms fresh baby spinach
• 2 cups shredded cooked chicken
• 2 ½ cups chicken stock
• 1 ½ cups milk
• ¼ tsp nutmeg
• ¼ cup Plain flour
• ½ cup shredded Parmesan cheese
• 8 no-boil lasagna noodles
• 1 ¼ cups shredded mozzarella cheese

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties & Quality

Using a good quality olive oil really elevates the flavor. Extra virgin olive oil is my go-to for its rich taste, but regular olive oil works just fine too.

Onion Selection – Regional Indian Preferences

In India, onions are a staple! Depending on where you are, you might prefer the sweeter Bangalore rose onions or the sharper red onions. I usually use a mix for a balanced flavor.

Mushroom Types for Enhanced Flavor

White button mushrooms are classic, but don’t be afraid to experiment! Shiitake or cremini mushrooms add a lovely depth of flavor.

The Role of Dried Herbs: Basil & Oregano

Dried herbs are convenient, but make sure they’re relatively fresh. If yours have been sitting in the cupboard for ages, they might have lost some of their potency.

Red Pepper Flakes – Adjusting the Spice Level

I love a little kick, but feel free to adjust the amount of red pepper flakes to your liking. Start with ¼ tsp if you’re sensitive to spice.

Nutmeg: A Subtle Warmth

Don’t skip the nutmeg! It adds a lovely warmth to the white sauce that you won’t even realize is there, but you’ll definitely miss if it’s gone.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). In a large pan, heat the olive oil over medium heat. Sauté the onions until they’re soft and translucent – about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Then, toss in the mushrooms, dried basil, dried oregano, red pepper flakes, and 1 ½ tsp salt. Cook until the mushrooms release their moisture and it evaporates, about 8-10 minutes.
3. Stir in the fresh spinach and cook until it wilts. Finally, add the shredded cooked chicken and give everything a good mix. Set this delicious mixture aside.
4. In a saucepan, simmer the chicken stock, milk, nutmeg, and remaining salt. Gradually whisk in the flour until the sauce thickens. Stir in the Parmesan cheese until melted and smooth.
5. Now for the fun part – layering! Spread about ½ cup of the sauce in the bottom of a baking dish. Top with a layer of no-boil lasagna noodles, followed by the chicken mixture, more sauce, and a sprinkle of mozzarella cheese. Repeat these layers, finishing with a generous layer of sauce and mozzarella cheese.
6. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden brown. If you want an extra golden top, broil for 2-3 minutes, keeping a close eye on it!
7. Let the lasagna rest for 5-8 minutes before slicing and serving. This helps it hold its shape.

Expert Tips

• Don’t overcook the mushrooms! You want them to be tender, but still have some texture.
• Make sure the noodles are fully covered in sauce to ensure they cook properly.
• If the sauce gets too thick, add a splash of milk to thin it out.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Chicken Mushroom Lasagna

Swap the chicken for crumbled tofu or lentils, use plant-based milk and cheese, and ensure your lasagna noodles are vegan-friendly. My friend Priya makes an amazing version with roasted vegetables instead of chicken!

Gluten-Free Chicken Mushroom Lasagna

Simply use gluten-free lasagna noodles. There are some great options available now.

Spice Level Adjustment

Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.

Festival Adaptations (e.g., Christmas, Diwali comfort food)

During Diwali, my family loves adding a touch of garam masala to the sauce for a warm, festive flavor.

Serving Suggestions

This lasagna is fantastic on its own, but it pairs well with a simple green salad or some roasted vegetables. A crusty bread for soaking up the sauce is always a good idea!

Storage Instructions

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions!

What type of mushrooms work best in this lasagna?

White button mushrooms are great, but feel free to experiment with cremini, shiitake, or a mix!

Can I assemble the lasagna ahead of time?

Absolutely! You can assemble it up to 24 hours in advance and store it in the refrigerator. Just add about 10-15 minutes to the baking time.

Is it possible to freeze leftover lasagna?

Yes, definitely! Cut it into individual portions for easy reheating.

What can I substitute for chicken in this recipe?

Tofu, lentils, or even ground turkey would work well.

How can I make the white sauce (béchamel) without lumps?

Whisk constantly while adding the flour and milk. If lumps do form, use an immersion blender to smooth it out.

Can I use regular lasagna noodles instead of no-boil?

Yes, but you’ll need to cook them according to the package directions before assembling the lasagna.

Enjoy! I hope you love this Chicken Mushroom Lasagna as much as my family does. Let me know in the comments how it turns out for you!