Chicken and Mushroom Lasagna

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“I often like to make a less traditional lasagna and have found that chicken and mushrooms make a simple, delicious combination. The DH and I love spicy so I really crank up the heat by adding a bunch of crushed red pepper but this is not necessary for 'normal' people. Once in a while I like to add spinach to this. You could probably add just about anything and it would be good. Using low-fat ingredients doesn't seem to change the outcome. I don't usually measure the cheeses. I use what "looks" right.”

Ingredients Nutrition


  1. Start a pot of water for boiling the noodles. Boil noodles according to package directions, drain, rinse with cool water to keep them from sticking together while preparing sauces.
  2. Melt butter in skillet.
  3. Saute' onions until transparent.
  4. Add mushrooms, basil, oregano, salt and pepper, crushed red pepper. Cook until mushrooms begin to give off their juice.
  5. Blend tomatoes in blender or food processor. Add to mushrooms.
  6. Stir in chicken.
  7. Keep warm over low heat while making the cream sauce.
  8. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 - 3 minutes.
  9. Add broth, stirring until thickened.
  10. Stir in half-and-half over low heat.
  11. Spoon small amount of cream sauce in the bottom of a lasagne pan.
  12. Place 3 cooked noodles in pan.
  13. Add 1/3 of meat mixture and 1/3 of cream sauce. Top with 1/3 of mozzarella and ricotta.
  14. Repeat layers 2 more times.
  15. Top with Parmesan.
  16. Bake at 350 degress for 20 - 25 minutes or until nice and bubbly.
  17. Let stand at least 10 minutes before cutting.

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