Chicken and mushroom lasagne
Craving a cosy bake that still feels fresh? This chicken and mushroom lasagne has layer after layer of tender chicken with sautéed mushrooms, leek, and garlic in a creamy, slightly spicy tomato sauce. The mozzarella top turns a deep golden brown, while the sheets soften into silky perfection. It is hearty without feeling heavy, simple to assemble, and made for sharing.
Ingredients
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600 g
Chicken breast fillets
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260 g
Mushrooms
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1
Leek
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4
Garlic cloves
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2 tbsp
Butter
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2 tbsp
Tomato purée
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2 tsp
Dried rosemary
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1 tbsp
Sambal oelek
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400 g
Canned cherry tomatoes
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500 ml
Cream
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1
Chicken stock cube
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150 g
Mozzarella, grated
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1 pot
Fresh basil, roughly chopped
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Salt and black pepper
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About 10
Lasagne sheets
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Mixed green salads to serve
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For the chicken and mushroom lasagne, pick fresh white button or cremini mushrooms. Make sure they are firm, dry, and free from dark spots. Instead of washing them, gently wipe with a damp paper towel to keep out excess moisture. Trim any tough stem ends and quarter the mushrooms for even cooking. Sauté them in butter and oil over high heat, avoiding overcrowding the pan, to achieve a rich, golden-brown colour.
Cover the assembled lasagne with foil for the first stage of baking, so the sheets hydrate evenly and the sauce stays supple. Bake for about 20 minutes, then remove the foil for the final 5 minutes to let the mozzarella colour and bubble. Tent the foil loosely so it does not stick to the cheese.
Let your chicken and mushroom lasagne rest for 15-30 minutes after baking. The sauce thickens, the cheese firms slightly, and the layers hold together for neat slicing. Flavours also round out as the heat levels off, so the rosemary, basil, tomatoes, and cream taste balanced rather than sharp. Serve warm, not piping hot, for the best texture.
FAQ: Questions about chicken and mushroom lasagne
We have gathered answers to the most frequently asked questions about making chicken and mushroom lasagne. Follow along and discover everything you need to know about using leftover chicken, preparing meals in advance, and storing leftovers.
Can I use leftover chicken for the chicken and mushroom lasagne?
Yes, you can use leftover chicken for the chicken and mushroom lasagne. Simply use about 600 grams of cooked, shredded, or chopped chicken in place of raw chicken breast fillets. Start by sautéing the mushrooms, leek, and garlic in butter and rapeseed oil. When the vegetables are soft, add the leftover chicken just before mixing in the tomato purée, dried rosemary, and sambal oelek. This method heats the chicken thoroughly without overcooking it. Follow the rest of the recipe as usual.
Can I make this chicken and mushroom lasagne ahead of time?
Yes, you can prepare this chicken and mushroom lasagne in advance. You can prepare the sauce 1-2 days in advance and store it in the refrigerator. You can also assemble the lasagne and refrigerate it for up to 24 hours before baking. If you bake it directly from the fridge, add a few extra minutes to the cooking time. You also have the option to freeze the assembled lasagne for up to three months. Either thaw it in the fridge overnight before baking or bake it straight from frozen, allowing extra time to ensure it is thoroughly heated.
How do I store chicken and mushroom lasagne?
To store chicken and mushroom lasagne, let it cool at room temperature after baking. Place it in an airtight container and store it in the fridge for up to three days. For longer storage, wrap the lasagne tightly with clingfilm and foil, or place it in a freezer-safe container. Label it with the date and store it in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge and reheat in the oven at 175 °C until hot throughout, or microwave individual portions. If reheating from frozen, add extra time and cover it to prevent drying out.
Why is my chicken and mushroom lasagne soupy?
Your chicken and mushroom lasagne might be soupy because of too much moisture, usually stemming from under-reduced mushrooms, tomatoes, or cream. Brown the mushrooms well and cook the leek and garlic until their liquid evaporates. Simmer the tomato-cream sauce until it is glossy and thick before you begin the layering. Let it rest for 15-30 minutes after baking to allow the sauce to set.
Nutritional values per serving
Energy:
504 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 6.4 g |
| Protein | 40.2 % | 49.9 g |
| Fat | 26.7 % | 15.2 g |
| Carbohydrates | 33.1 % | 41 g |
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Enjoy our chicken and mushroom lasagne
Creamy, savoury, and deeply comforting, this chicken and mushroom lasagne layers browned chicken pieces with tender mushrooms, sweet leeks, and cherry tomatoes, all simmered in cooking cream until the sauce turns silky and well-seasoned. The mozzarella on top melts, adding a bubbling, deeply bronzed crust across the surface.
Slice into neat layers that hold together, then give way to a soft, saucy centre with plenty of savoury depth. For more hearty oven suppers, try our meatball casserole and our meatball orzo bake. If you prefer a Mexican-inspired bake, take a look at our turkey enchiladas for another family favourite.
Tender chicken in a creamy sauce with tomatoes and leeks
This is the kind of sauce that makes a lasagne stand out, binding the layers and bringing worthy flavours to every corner of the dish. The chicken cooks until lightly caramelised on the outside and soft within, so every bite stays juicy in the creamy sauce.
Our sauce blends cooking cream with garlic, tomato purée, canned cherry tomatoes, and sambal oelek, resulting in a rounded, slightly tangy, and gently spiced flavour. In the sauce, the leek softens to a silky texture that threads through the layers, while the tomatoes break down into sweet, saucy bursts.
It is not the classic beef-and-béchamel number, but this creamy chicken-and-mushroom take still delivers all the saucy comfort, golden edges, and slice-and-serve satisfaction you expect from a great lasagne.
A delicious family favourite made easy
This version of chicken and mushroom lasagne was designed for weeknights: straightforward steps, familiar ingredients, and a single baking dish that feeds everyone. It gathers young and old around the table with bubbling comfort and the kind of second-helping smiles that make a family meal feel special.
While the lasagne bakes, set the table and toss a simple green salad for a fresh side. If you are up for it, add some cheesy garlic bread as an extra treat, along with a few cherry tomatoes or sliced cucumber. The result is a few humble sides next to a magnificent golden tray that you can carry straight to the table and serve with ease.
Explore flavourful variations
Explore a few of the many changes you can make to your chicken and mushroom lasagne. Looking for extra luxury? Whisk up a classic béchamel sauce, pour it slowly between the sheets and the chicken filling, and finish with a final veil of béchamel and the remaining mozzarella for a velvety, ultra-creamy bake.
Fold in sautéed spinach, courgette, or finely diced carrot with the mushrooms and leek to add colour, sweetness, and texture. After all, extra veggies never hurt. Fresh herbs can add a beautiful character. Stir in parsley and thyme at the end for brightness or grate a little lemon zest into the sauce for a clean, citrus lift.
You can also vary the cheeses with Gruyère, Parmesan or a touch of blue cheese for a bolder finish. Each tweak keeps the heart of a chicken and mushroom lasagne intact while letting you shape the flavour to your own taste.
