Did you know that “lasagne” is plural and refers to the actual noodle. But “lasagna” is an Italian-American term for the layered dish? Fun fact to share with your crew as you serve up this easy recipe for creamy chicken and mushroom lasagne recipe. This authentic and delicious recipe comes from Mama’s Italian Family Cookbook: Family Recipes from Mama’s Kitchen (Parragon Books). Because it uses ground chicken, it has less fat than beef lasagna, yet retains all the flavor. Also, using a white sauce instead of the usual red gives the lasagna creamy goodness that allows you to recreate the warmth of an Italian family gathering. Buon appetito!

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Chicken and Mushroom Lasagna Recipe

Recipe courtesy Mama’s Italian Family Cookbook: Family Recipes from Mama’s Kitchen

Serves 4

Ingredients for Chicken and Mushroom filling

2 TBS olive oil

1 large onion, finely chopped

1 pound fresh ground chicken (If you don’t have ground chicken, you can either make your own by putting some chicken meat in a food processor or buy ground turkey instead.)

4 ounces pancetta, chopped

3 1/2 cups chopped cremini mushrooms

4 ounces dried porcini, soaked

2/3 cup dry white wine

1 (14 1/2 ounce) can diced tomatoes

3 TBS chopped fresh basil

9 dried lasagna noodles

1/4 cup finely grated Parmesan cheese

White Sauce

2 ½ cups milk

4 TBS butter

½ cup all-purpose flour

1 bay leaf

salt and pepper, to taste

Hungry for more? We have a recipe for Vegan Lasagna you might like too.

Instructions for assembling the Chicken and Mushroom Lasagna

Preheat the oven to 375°F.

For the white sauce, heat the milk, butter, flour, and bay leaf in a saucepan over low heat, whisking continuously, until smooth and thick. Season with salt and pepper, cover, and let stand.

Heat the oil in a large saucepan over medium heat and sauté the onion, stirring, for 3-4 minutes.

Add the chicken and pancetta and cook for 6-8 minutes. Stir in both types of mushrooms and cook for an additional 2-3 minutes.

Add the wine and bring to a boil. Pour in the tomatoes, cover, and simmer for 20 minutes. Stir in the basil.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the lasagna noodles, bring back to a boil, and cook according to the package directions. Drain well on a clean dish towel.

Spoon one-third of the meat sauce into a large baking dish. Remove and discard the bay leaf from the white sauce. Spoon one-quarter of the white sauce over the meat sauce. Arrange three of the lasagna noodles over the white sauce. Repeat the layers twice, finishing with a layer of white sauce.

Sprinkle with the Parmesan and bake in the preheated oven for 35-40 minutes, until the topping is golden brown and bubbling. Serve immediately.

With a white sauce base, this Chicken and Mushroom Lasagna is really creamy. Save the recipe to Pinterest so you can find it again, easily.

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