Chicken and Mushroom Lasagna with Béchamel sauce is a twist to the traditional lasagna since it is made with creamy Béchamel sauce instead of the traditional tomato sauce. Béchamel is a white sauce made with butter, flour and milk. It is one of the mother sauces of French cuisine. My family prefers white sauce over tomato sauce so I used the Béchamel sauce for my lasagna and my family really enjoy it.
9 lasagna noodles
1 small onion- yellow, chopped
14 ounce cremini or white mushrooms, thinly sliced
2 boneless skinless chicken breasts halves (1/2”cubed)
3 cloves garlic, minced
3 Tbsp. butter
14.5oz.can diced tomato (I used Diced Tomatoes with Basil, Garlic and Oregano)
2 cups shredded mozzarella or Colby Jack cheese
1/2 cup Parmesan cheese, grated
Salt and black pepper to taste
Fresh Italian parley
1 stick butter
5 Tbsp. all-purpose flour
4 cups whole milk
Salt and black pepper to taste
1/4 tsp. ground nutmeg
Preheat oven to 375°F.
Bring a large pot of water to boil with salt and a splash of oil. Add the lasagna noodles and cook for 12-15 minutes. Drain and rinse with cold water and set aside.
How to make béchamel sauce: In a saucepan, bring milk to a bare simmer. In a separate large saucepan melt 1 stick of butter. Add the flour and cook for 2-3 minutes over low heat, stirring constantly with a whisk or wooden spoon. Slowly pour in the hot milk, stirring until combined. Add nutmeg and season with salt and pepper. Cook over medium-low heat, whisking frequently, for 3 to 4 minutes; Set aside.
Melt 3 tablespoon of butter in a large sauté pan over low to medium heat and cook onions and garlic in the butter until tender, stirring frequently for about 3 minutes. Add mushrooms and cook for another 3-4 minutes, stirring frequently. Add chicken, season with salt and pepper and continue cooking until chicken completely cooked for about 7-8 minutes. Drain if there is any liquid left and place it into a bowl. Set aside.
Assemble lasagna: Spread some of the sauce (about 2-3 tablespoons) in the bottom of a 9 x 13 baking dish. On top of the sauce place 3 cooked lasagna noodles; then spread half of the chicken mixture over noodles; then spread the sauce (about 1/3 of what remains); sprinkle 1/4 cup of grated Parmesan cheese;
Create another layer by repeating above steps.
Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining sauce. Drain tomatoes and spread over the sauce; then spread 2 cups of shredded mozzarella.
When the layering is completed, bake for 45 minutes, or until top is browned and the sauce is bubbly. Let it sit at room temperature for 5-10 minutes before serving. Sprinkle parsley over dish before serving.
*** To freeze for future use, allow it to cool completely and wrap three times in plastic wrap and freeze it.
Everything about this recipe is just fantastic! Crimini mushrooms would certainly compliment the meaty textures of this dish. Thanks for sharing…
you are welcome Shannon.. I agree, crimini mushrooms would be perfect here too 😉
I need to make this, looks really good!
Thank you Nadia 😉
This looks fabulous! So glad I found you!
Sounds so yummy! If frozen what is the instructions for reheat? Can it be put in freezer without cooking first ?
Does this need to be covered when baked? It doesn’t specify and I know usually lasagnas gets covered while baking! Thanks!