Chicken and Mushroom Lasagna


The earthy and nutty flavors of mushrooms pair perfectly with subtle chicken in this hearty lasagna bianca. You won’t find tomato sauce here, but instead a glorious helping of cheese. That and the brown butter– garlic béchamel makes this a lasagna that you won’t be able to forget, and will find yourself craving again and again

Prep time:
Cook time:
Total time: 1 Hour 20 Min


9 tablespoons unsalted butter
10 ounces cremini mushrooms, thickly sliced
8 ounces white button mushrooms, thickly sliced
2 ounces chanterelle mushrooms, thickly sliced
8 ounces shiitake mushrooms, thickly sliced
1 pound ground chicken
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt
6 garlic cloves, minced
1/3 cup all-purpose flour
21/2 cups whole milk
4 ounces chèvre, crumbled
30 ounces quality fresh whole
milk ricotta cheese
2 large eggs, beaten
1 tablespoon minced fresh rosemary leaves
8 ounces lasagna noodles
11/4 cups grated Parmesan cheese (about 5 ounces)
11/2 cups grated aged Gouda cheese (about 6 ounces)
1/4 teaspoon freshly cracked black pepper


Melt 6 tablespoons of the butter in a large frying pan over medium heat.

Add all the mushrooms and cook, stirring occasionally, until they have darkened in color and released some of their moisture, about 8 minutes.

Remove from the pan with a slotted spoon and set aside. Place the chicken,
thyme, and 1/2 teaspoon of the salt in the same pan and cook, stirring occasionally, until cooked through, breaking the chicken apart with the end of your spoon as it cooks. Remove with a slotted spoon and set aside.
Add the remaining 3 tablespoons butter to the pan and let melt completely. Add the garlic and reduce the heat to low. Allow the butter to deepen in color, stirring about every 3 minutes, until it turns lightly golden and smells nutty and intensely of garlic, 10 to 15 minutes.


Whisk in the flour until a thick paste forms, about 30 seconds. Add the milk and remaining 1/2 teaspoon salt and whisk constantly until a thick béchamel forms.
Bring to a simmer and cook for 5 minutes. Crumble the chèvre over the top and stir until smooth. Set aside.


Preheat the oven to 375°F. Whisk the ricotta with the eggs and rosemary
until smooth. Set aside.


Bring a large pot of water to a boil. Add the lasagna noodles and boil until softened slightly, about 3 minutes. Remove with tongs and pat dry.


Spread one-fifth of the béchamel in a 9 by 13-inch casserole dish that is at least 3 inches deep. Cover with an even layer of the lasagna noodles (about 3), then one-fourth of the mushrooms and one-fourth of the chicken. Sprinkle with 1/4 cup of the Parmesan, then cover with one-fourth of the ricotta mixture and top with generous 1/3 cup of the Gouda and a pinch of the black pepper. Repeat this process 3 times so you have 4 layers of these ingredients. Top with the remaining béchamel and sprinkle with the remaining 1/4 cup Parmesan.
Bake for 35 to 40 minutes, until the edges are bubbling and the top of the béchamel has some golden spots. Let cool for 20 minutes before slicing and serving.


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