Chicken & Mushroom Lasagna

Photography, TANGO | Food Styling, Nataly Simard | Prop Styling, Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Béchamel Sauce:


Béchamel Sauce In saucepan, melt butter over medium-low heat; whisk in flour for 1 to 2 minutes. Whisk in milk until mixture thickens, 4 to 6 minutes. Stir in nutmeg; season with salt and pepper. Set aside.


Lasagna In large skillet, melt 2 tbsp of the butter over medium heat. Add onion, garlic, carrot and celery; cook, stirring often, for 3 minutes. Add mushrooms; cook, stirring often, for 5 minutes. Season with salt and pepper. Transfer to bowl; set aside.

In same skillet, melt remaining butter over medium heat. Add chicken; cook, stirring often and breaking up meat with wooden spoon, until lightly browned, 5 to 7 minutes. Stir in flour; stir in broth, herbes de Provence and bay leaf. Reduce heat to medium-low; simmer, stirring occasionally, for 10 minutes. Stir in reserved vegetable mixture and spinach; remove from heat. Stir in reserved Béchamel Sauce.

Preheat oven to 400°F. Spread layer of sauce in bottom of large baking dish. Cover with a few lasagna noodles. Top with layer of sauce; sprinkle with one-third of the Gruyère and one-third of the mozzarella. Repeat with remaining lasagna noodles, sauce and cheese to form three layers, finishing with cheese on top. Bake until cheese is golden and filling is bubbly, 25 to 35 minutes. Let cool for a few minutes before serving.

Nutritional facts Per serving: about

  • Iron 2.7 mg
  • Fibre 3 g
  • Sodium 605 mg
  • Sugars 9 g
  • Protein 34 g
  • Calories 605
  • Total fat 36 g
  • Cholesterol 140 mg
  • Saturated fat 20 g
  • Total carbohydrate 36 g
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Lunch & Dinner

Chicken & Mushroom Lasagna