Kitchies! You know those nights when you’re craving something hearty, cheesy, and utterly satisfying? This Portobello Chicken Lasagna is the perfect answer. It takes the classic, beloved lasagna and gives it a delicious mushroom-packed twist with layers of juicy chicken, creamy béchamel, and rich marinara. The portobello mushrooms add an incredible depth of flavor, making this dish savory, comforting, and downright irresistible.
This lasagna is great for meal prep, perfect for feeding a crowd, and tastes even better the next day. It’s got all the cozy, baked goodness of a traditional lasagna but with a unique umami kick that will make you want to go back for seconds (and thirds).
Why You’ll Love This Portobello Chicken Lasagna ❤️
This dish isn’t just another lasagna—it’s a flavor-packed twist on a classic favorite!
✔️ Portobello mushrooms add a meaty texture and deep, earthy flavor.
✔️ Tender shredded chicken makes this dish protein-rich and filling.
✔️ Creamy béchamel sauce balances the acidity of the marinara.
✔️ Perfect for meal prep – Make ahead and enjoy leftovers all week!
✔️ Easily customizable – Swap ingredients to make it gluten-free or keto-friendly.
A Family Favorite That’s Always a Hit! 🏡
Lasagna has always been a family staple, but I wanted to switch things up from the traditional beef version. My husband loves mushrooms, so adding portobellos into the layers was a no-brainer. After one bite, the entire family was hooked. Now, this chicken and mushroom lasagna is our go-to comfort food when we want something cozy, cheesy, and full of bold flavors.
Why This Portobello Chicken Lasagna Stands Out 🍽️
This isn’t your average lasagna—it’s a rich, flavorful, and comforting meal with a gourmet twist.
- Savory portobello mushrooms add depth and a slightly smoky flavor.
- Juicy shredded chicken makes it hearty and filling.
- A mix of béchamel and marinara sauces creates a perfectly balanced bite.
- Layers of gooey cheese make it irresistibly cheesy and satisfying.
Tips for the Best Portobello Chicken Lasagna 🏆
✔️ Use rotisserie chicken for an easy shortcut.
✔️ Don’t overcook the noodles – Slightly undercooked pasta absorbs flavor as it bakes.
✔️ Let it rest before serving – This helps the layers hold together when slicing.
✔️ Make it ahead – Assemble the lasagna the night before and bake when ready!
Substitutions & Variations 🔄
🍃 Make It Vegetarian: Skip the chicken and double up on mushrooms, spinach, or zucchini.
🌱 Gluten-Free Option: Use gluten-free lasagna noodles and flour for the béchamel.
🧄 Add More Flavor: Sauté onions and red pepper flakes with the mushrooms for an extra kick.
🧀 Swap the Cheese: Try smoked gouda, fontina, or provolone for a different flavor twist.
Make a Healthier Version 🌿
Want to lighten things up? Here’s how:
✔️ Use whole wheat lasagna noodles for more fiber.
✔️ Substitute low-fat milk & cheese for a lighter béchamel.
✔️ Add spinach or zucchini for extra nutrients.
Final Thoughts 🍽️
And there you have it—a rich, comforting, and flavor-packed Portobello Chicken Lasagna that’s sure to be a hit at your dinner table. Whether you’re making it for a cozy night in, meal prepping for the week, or serving it at a gathering, this dish will have everyone asking for seconds!
Try it out and let me know—what’s your favorite twist on lasagna? 🍄🧀💛
Recipe Categories:
Dinner, Comfort Food, Meal Prep, Pasta Dishes, Italian-Inspired
Tags:
#Lasagna #ChickenRecipes #MushroomLovers #ComfortFood #EasyDinner
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Portobello Chicken Lasagna
Description
This Portobello Chicken Lasagna is the perfect answer. It takes the classic, beloved lasagna and gives it a delicious mushroom-packed twist with layers of juicy chicken, creamy béchamel, and rich marinara.
Ingredients
For the Chicken & Mushroom Filling:
- 2 cups shredded cooked chicken (rotisserie or poached)
- 3 large portobello mushrooms, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Béchamel Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups whole milk (or half & half for extra creaminess)
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup grated Parmesan cheese
For the Lasagna Layers:
- 9 lasagna noodles (regular or no-boil)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup chopped fresh basil (for garnish)
Instructions
1️⃣ In a large skillet, heat olive oil over medium heat. Add diced portobello mushrooms and cook for 5 minutes until softened.
2️⃣ Stir in garlic, Italian seasoning, salt, and pepper. Cook for another 2 minutes until fragrant.
3️⃣ Add the shredded chicken, stir well, then remove from heat.
1️⃣ In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
2️⃣ Slowly whisk in milk, stirring continuously until the sauce thickens (about 3–5 minutes).
3️⃣ Stir in salt, nutmeg, and Parmesan cheese. Remove from heat.
1️⃣ Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2️⃣ Spread ½ cup marinara sauce at the bottom of the dish.
3️⃣ Layer 3 lasagna noodles, followed by half the chicken & mushroom mixture, a drizzle of béchamel sauce, and a sprinkle of mozzarella.
4️⃣ Repeat with another layer of noodles, filling, and cheese.
5️⃣ Finish with a top layer of noodles, the remaining béchamel sauce, marinara sauce, and a generous sprinkle of mozzarella & Parmesan cheese.
1️⃣ Cover with foil and bake for 25 minutes.
2️⃣ Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
3️⃣ Let rest for 10 minutes before slicing. Garnish with fresh basil and enjoy!
