White Chicken Lasagna
Experience the comforting and creamy delight of my white chicken lasagna recipe, infused with the earthiness of mushrooms. This easy-to-make dish is perfect for a cosy family dinner or a special gathering.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken (boneless)
- 12 Lasagne Sheets
- 200 g Mushrooms (fresh)
- 2 tbsp Olive Oil
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 60 g Butter
- 50 g Plain Flour
- 1 L Milk
- 200 g Mozzarella Cheese
- 100 g Parmesan Cheese
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
Instructions
- 1
Preheat the oven to 180°C.
- 2
In a pan, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until no longer pink. Set aside.
- 3
In the same pan, add the onions, garlic, and mushrooms. Sauté until onions are translucent and mushrooms are cooked.
- 4
In a separate pot, melt butter. Add flour and stir until a paste forms. Gradually add milk, stirring continuously to prevent lumps. Cook until sauce thickens.
- 5
Combine half the mozzarella and Parmesan cheeses with the sauce. Stir until cheese is melted and incorporated.
- 6
Layer the lasagna: Start with a layer of sauce at the bottom of the baking dish, followed by lasagna sheets, then the chicken and mushroom mixture, then another layer of sauce. Repeat these layers.
- 7
Top the final layer with the remaining mozzarella and Parmesan cheeses.
- 8
Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
- 9
Allow lasagna to rest for 10 minutes before serving.