This lasagna combines tender chicken, earthy mushrooms, and a rich creamy sauce layered between lasagna noodles. The dish is finished with a golden, bubbly cheese topping, making it a perfect comforting meal. For a dairy-free option, oat milk can be substituted for regular milk in the creamy sauce.
Did You Know?
Oat milk is a creamy, plant-based milk that’s great for dairy-free cooking. It blends smoothly into sauces and soups, making it an excellent substitute for cow's milk. Plus, it’s naturally lactose-free and often fortified with vitamins, making it a healthier choice for many.
Yield:
9 servings
Ingredients:
For the Chicken and Mushroom Filling:
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts, diced
1 small onion, finely chopped
1 garlic clove, minced
10 oz (300g) mushrooms, sliced
1 teaspoon dried thyme
Salt and pepper, to taste
1/2 cup low-sodium chicken broth (optional)
For the Creamy Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk (whole, 2%, or unsweetened oat milk)
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
For the Lasagna:
12 lasagna noodles (cooked according to package directions)
2 cups ricotta cheese
1 egg, beaten
2 cups shredded mozzarella cheese (for topping)
1/2 cup grated Parmesan cheese (for topping)
Instructions:
Prepare the chicken and mushroom filling: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Add the onion and garlic, sautéing for another 3-4 minutes until softened. Add mushrooms, thyme, salt, and pepper. Cook until the mushrooms release their moisture and turn golden brown. If using, add the chicken broth and simmer until the liquid evaporates. Set aside.
Personal Tip: You can use a mixture of mushrooms like cremini or shiitake for a deeper flavor.
Make the creamy sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the milk or oat milk, stirring constantly until the sauce thickens, about 5 minutes. Stir in salt, pepper, and Parmesan cheese. Remove from heat.
Personal Tip: Oat milk works well in place of regular milk, providing a smooth, creamy sauce without dairy.
Prepare the ricotta mixture: In a bowl, mix the ricotta cheese with the beaten egg. Season with salt and pepper.
Personal Tip: For a burst of freshness, add a small amount of lemon zest to the ricotta mixture.
Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy sauce on the bottom of a greased 9x13-inch baking dish. Layer 3-4 lasagna noodles, followed by half of the chicken and mushroom filling. Spoon over some of the creamy sauce, then dollop half of the ricotta mixture. Repeat the layers, finishing with lasagna noodles and the remaining creamy sauce on top.
Personal Tip: Make sure the top layer of noodles is fully covered with sauce to prevent them from drying out during baking.
Add the cheese topping: Sprinkle the mozzarella and Parmesan evenly over the top.
Bake the lasagna: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Personal Tip: Let the lasagna rest for 10 minutes before slicing to help the layers set and make serving easier.
Nutritional Information (Per Serving):
Calories: 345, Protein: 20g, Carbohydrates: 30g, Fiber: 2g, Net Carbohydrates: 28g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 80mg, Sodium: 480mg, Sugars: 5g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
1. Use oat milk: Unsweetened oat milk creates a creamy sauce that’s perfect for those avoiding dairy, without losing the texture and richness of the dish.
2. Stretch the chicken: Leftover rotisserie chicken works great in this recipe, saving time and reducing food waste.
3. Boost with veggies: Add spinach or sautéed zucchini between the layers for a nutritional boost.
4. No-boil noodles: Save time by using no-boil lasagna noodles. Just make sure to add extra sauce so they absorb enough moisture.
5. Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect melting. Shredding your own mozzarella and Parmesan will result in a creamier, smoother topping.
6. Freeze for later: Assemble the lasagna and freeze before baking. When ready to eat, bake from frozen at 350°F for 45-60 minutes.
7. Budget mushrooms: Button mushrooms are the most affordable option, but splurging on shiitake or portobello mushrooms can add richness.
8. Store extra sauce: Double the creamy sauce and store it for later use in pasta dishes or as a base for soups.
9. Cottage cheese option: For a lighter lasagna, replace ricotta with cottage cheese.
10. Even layers: Ensure each layer is evenly distributed for balanced flavors and a beautiful presentation.
Let’s Learn About Lasagna Noodles: To Boil or Not to Boil?
When making lasagna, you have two options for noodles: traditional noodles that require boiling before assembling and no-boil (oven-ready) noodles that can go straight into the dish without prior cooking. Here’s how each type works and what to consider when using a creamy sauce like the one in this recipe:
Boil-First Lasagna Noodles: These are the classic choice, requiring you to cook the noodles in boiling water before layering them in the lasagna. The extra step adds time but can be worthwhile when using a creamy sauce. Boiled noodles absorb some of the sauce but won't dry out, creating a perfectly balanced texture.
No-Boil (Oven-Ready) Lasagna Noodles: No-boil noodles are thinner and designed to cook in the oven as the lasagna bakes. They are convenient and save time, but they rely on the moisture from the sauce to soften properly. When using these noodles with creamy sauces, you may need to ensure there is enough sauce to properly hydrate the noodles. If the sauce is too thick or not plentiful, the noodles may turn out chewy or undercooked.
Are No-Boil Noodles Good with Creamy Sauces? Yes, but with a few adjustments. Since creamy sauces like béchamel tend to be thicker than tomato-based sauces, it’s important to add extra sauce between each layer to ensure the noodles have enough moisture, thin out the sauce slightly with a bit of milk or broth before layering if it appears too thick, cover the lasagna with foil during the initial part of baking to trap moisture, then remove the foil for the last 10-15 minutes to let the top brown.
Final Tip: If you prefer a firmer texture, no-boil noodles can work well with a creamy sauce. If you like a more tender pasta layer, traditional boiled noodles might be the better choice. The key is balancing the sauce's consistency and ensuring there's enough moisture to cook the noodles thoroughly.