Creamy Chicken White Lasagna Recipe

Creamy, hearty and utterly comforting! If you love classic lasagna but want to try something different, this family-friendly white chicken lasagna is worth a go.

This recipe features chicken mince and vegetables (mushrooms and zucchini). You can easily swap the mince for shredded rotisserie chicken to use up leftover roast chicken.

The key to maximum flavour in this creamy layered pasta bake is cooking the mushrooms until they’re golden and nutty.

Mushrooms that aren’t coloured properly taste flat. Follow the instructions below to get them nicely browned — it really makes a difference.

Enjoy pasta bakes? Try variations like a chicken and chorizo pasta bake, creamy tuna pasta bake or an easy one-pot sausage pasta bake.

Ingredients

• Chicken mince — I used breast mince; you can use mince with dark meat, turkey mince, or shredded rotisserie chicken. Mixing in chicken sausage meat adds extra flavour.
• Milk — full cream or reduced-fat works fine.
• Mushrooms — I used button mushrooms. You can use portobello, swiss brown or a mix (shiitake, oyster, porcini) for more depth.
• Chicken stock — fresh stock is ideal; powdered stock is pantry-friendly.
• Lasagna sheets — dried instant sheets (250g) or 375g fresh sheets.
• Cheese — cheddar, mozzarella, parmesan or a combination.

Cooking instructions

This lasagna has three components: the chicken and vegetable filling, the béchamel (white) sauce, and the assembly of layers. Homemade lasagna is straightforward, and this white version is simpler than a tomato-based beef lasagna.

Prepare the chicken and vegetable filling

Chop the vegetables before you start — I like sliced mushrooms so you can see their shape in the final dish. Have all ingredients ready to avoid scrambling mid-cook.

Saute the mushrooms until they are golden brown.

How to sauté mushrooms the right way

For nutty, golden mushrooms don’t stir them constantly. Heat the pan and oil until hot, add sliced mushrooms spread into a single layer and leave them to sizzle on medium-high for 2–3 minutes. They will sweat and shrink.

After 2–3 minutes lift one piece to check the underside; when it’s golden, turn the mushrooms and leave them again until golden on the next side. Once both sides are golden you can stir every 30 seconds until they’re nutty and reduced by about half.

Now add garlic, onion and a little more oil and continue cooking.

To get some colour on the chicken (colour = flavour), push the mushroom, onion and garlic mixture to the edges of the pan so the chicken hits the direct heat in the center. Let the chicken brown without over-stirring, then season and cook until browned. Stir in the zucchini and cook for another 3 minutes; the zucchini should be barely tender since it will finish in the oven. Set aside.

Make the béchamel sauce (white sauce)

Have a whisk ready. Melt butter in a small saucepan over medium-low heat and add flour, whisking until it forms a thick paste (white roux). Keep the heat gentle to prevent burning.

Pour in half the milk and whisk until smooth, then add the remaining milk and increase the heat. When the sauce is smooth and thick, add hot chicken stock instead of more milk to keep the béchamel lighter. Whisk regularly until it coats the back of a spoon, then season with salt and pepper. Set aside.

Stir three-quarters of the béchamel into the chicken and vegetable mixture along with the heavy cream and chopped parsley. Mix over high heat for a minute, taste and adjust seasoning.

Assemble the lasagna

Keep the lasagna sheets and filling within easy reach of the baking dish to avoid drips. A standard 23x33cm (9×11-inch) dish works well.

Spread a thin layer of filling on the base of the dish, then add a single layer of lasagna sheets, breaking them to fill gaps. Spread one-third of the remaining filling, top with another layer of sheets and repeat. Finish with the last third of filling and pour over the remaining béchamel to cover all sheets.

Sprinkle your chosen cheese evenly over the top and bake at 180°C/350°F for 30–40 minutes, until the cheese is golden and bubbling.

Let the lasagna rest for at least 20 minutes before slicing so the layers set and serve clean slices.

Tips for making a great chicken lasagna

• Season generously. Season mushrooms, chicken, béchamel and the finished filling — proper seasoning brings everything to life.
• Brown the mushrooms well. Follow the sauté method above for nutty, golden mushrooms.
• Use mixed mushrooms. A variety adds depth — shiitake, porcini, portobello, oyster or swiss brown are good options.
• Use a thin fish spatula to serve. A flexible, wide spatula helps lift slices without the layers collapsing.

Good to know (FAQs)

Made this recipe? Share your thoughts in the comments — I’d love to hear how it turned out.

Happy cooking! – Gen

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