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

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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)

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Instructions

Step 1: Cook the Mushrooms & Chicken

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.

Step 2: Make the Béchamel Sauce

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.

Step 3: Assemble the Lasagna

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.

Step 4: Bake & Serve

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!