Chicken Mushroom Lasagna

“This white sauce lasagne is a favorite. It's good enough to serve to company. I usually make a Caesar salad and have some crusty french bread on hand. If I don't have cooked chicken on hand, I'll buy a roasted one from the store and debone it, using part of it in here and saving the rest for another meal.”
1hr 45mins

Ingredients Nutrition


  1. Cook Lasagna noodles in large pot of boiling water according to package directions. Carefully lay noodles out flat on wax paper and set aside.
  2. Melt butter in saucepan or deep skillet, add mushrooms, minced garlic, chopped onions, salt and lemon juice. Cook 5 min @ medium heat. Stir in flour and chicken bouillon - blend well. Add milk and cook @ Med-high or until slightly thick (at least 5 minutes). Stir in chicken, parsley and marjoram (or basil) and set aside.
  3. Here's an easy trick I learned with the noodles:
  4. Mix the ricotta and shredded mozzarella. Spread on Lasagna noodles, pressing it with your fingers. This will make it easier to layer.
  5. Spread 1/3 cup of the sauce in the bottom of a 9 x 12 pan. (The disposable GLAD ones work great). Lay 3 noodles spread with the ricotta and mozzarella side by side, slightly overlapping if necessary, 1/3 of remaining sauce and sprinkle with 2 TBL of the parmesan. Repeat twice ending with parmesan - can use extra on top if desired.
  6. Bake at 325 for 45 minutes. Let stand 15 min before serving.

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