Creamy, hearty and utterly comforting. If you love classic lasagna but want to try something different, this family-friendly white chicken lasagna is a perfect change-up.
This dish combines chicken mince with vegetables—mushrooms and zucchini—and you can easily swap the mince for shredded rotisserie chicken to use up leftovers. It’s a great weeknight meal that holds well for leftovers and freezes nicely.
The key to deep flavour in this creamy, layered pasta bake is golden, nutty mushrooms.
Properly caramelised mushrooms add richness and depth; mushrooms cooked without colour tend to taste flat. Follow the instructions below for a simple method that yields beautifully browned mushrooms—this step makes a big difference.
Enjoy pasta bakes? Try similar recipes like Chicken and Chorizo Pasta Bake, Tuna Pasta Bake, or an easy Sausage Pasta Bake for more comforting meals.
Ingredients
- Chicken mince – I used breast mince, but mixed mince (including thigh meat) or turkey mince works too. Shredded rotisserie chicken is a great substitute.
- Milk – full cream or reduced-fat.
- Mushrooms – button mushrooms are used here; mix in shiitake, portobello, oyster or others for extra depth.
- Chicken stock – fresh or powdered stock is fine.
- Lasagna sheets – use dried instant sheets (250g). If using fresh sheets, increase to about 375g.
- Cheese – cheddar, mozzarella, parmesan or a combination—use what you have.
Cooking instructions
This recipe has three main parts: the chicken and vegetable filling, the bechamel (white) sauce, and layering the lasagna. Homemade lasagna is straightforward, and this white version is simpler than a traditional tomato-based lasagna.
Prepare the creamy chicken and vegetable filling
Start by chopping the vegetables. I prefer sliced mushrooms so their shape is visible in each bite, but you can dice them if you like. Prepare all ingredients before you begin.
Saute the mushrooms until they are golden brown (see the next section for the technique).
How to sauté mushrooms properly
The secret to nutty, golden mushrooms is not stirring them too often. Heat the pan and oil until hot, add mushrooms spread in a single layer, and leave them undisturbed on medium-high for 2–3 minutes. They’ll sweat and shrink; when the pan side is golden lift one to check, then turn and leave again until golden. After both sides are browned you can stir every 30 seconds until they’ve reduced by about half.
Once browned, add garlic, onion and a little more oil as needed.
To get colour on the chicken mince (colour = flavour), push the mushroom-onion mixture to the edge of the pan so the chicken has direct contact with the hot base. Don’t disturb the chicken too soon; let it brown on the pan side before breaking it up. Season, then add zucchini and cook for about 3 more minutes—zucchini should be just tender. Set the filling aside.
Make the bechamel sauce (white sauce)
For the bechamel, melt butter over medium-low heat and whisk in flour until a smooth paste (a white roux) forms. Keep the heat gentle to avoid burning.
Pour in half the milk and whisk until smooth, then add the rest of the milk. Turn the heat up; once the sauce thickens, add hot chicken stock and whisk until it coats the back of a spoon. Season with salt and pepper. Using stock keeps the sauce lighter since this lasagna also uses cream.
Stir three-quarters of the bechamel into the chicken and vegetable filling with the heavy cream and chopped parsley. Heat briefly to combine, taste and adjust seasoning.
Layering the lasagna
Keep the sheets and filling within arm’s reach and work over the oven dish to limit drips. A standard 23 x 33 cm (9 x 11 inch) baking dish works well.
Spoon a thin layer of filling on the base, then lay a single layer of lasagna sheets (break sheets to fit gaps). Spread one-third of the remaining filling, add another layer of sheets and repeat once more. Finish with the last third of filling, pour over the remaining bechamel to cover the sheets, then scatter grated cheese evenly over the top.
Bake at 180°C / 350°F for 30–40 minutes on the middle shelf, until the cheese is blistered and golden. Let the lasagna rest at least 20 minutes before slicing so the layers set and serve cleanly.
Tips for making a great chicken lasagna
- Season carefully. Season at each stage—mushrooms, chicken, bechamel and the combined filling—to build flavour.
- Brown the mushrooms. Follow the no-stir method for deep, nutty flavour.
- Mix mushroom varieties. A combination of types adds complexity.
- Use the right spatula. A thin fish spatula makes it easier to lift neat portions without collapsing the layers.
Good to know (FAQs)
Yes. Frozen corn, baby spinach, roasted peppers or other vegetables can be added to suit your taste.
Store in airtight containers. It keeps 3–4 days in the fridge and 2–6 months in the freezer. Freeze in portions for easy reheating.
Yes. Assemble up to the point before baking, cover tightly and refrigerate for up to 24 hours before baking.
Absolutely. Ricotta, mozzarella or extra cheddar between layers makes the lasagna richer and more indulgent.
Made this recipe? Share your feedback or questions in the comments—I’d love to hear how it turned out.
Happy cooking! – Gen
VIDEO
📖 Recipe
White Chicken Lasagna
Ingredients
- 250 g dried lasagna sheets (or 375 g fresh)
- 1½ cup grated cheddar (or mozzarella/parmesan)
Chicken and vegetable filling
- 500 g chicken mince (or shredded rotisserie chicken)
- 300 g button mushrooms, sliced
- 3 zucchinis, diced
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper
- ⅓ cup heavy cream (thickened cream)
- ½ cup fresh parsley, finely sliced
- ⅔ batch bechamel sauce (below)
Bechamel sauce (white sauce)
- 2 cups milk (full cream or reduced-fat)
- 60 g unsalted butter
- ½ cup plain flour
- 3 cups chicken stock
- Salt and pepper to taste
Instructions
Make the chicken and vegetable filling
- In a large non-stick pan, sauté mushrooms with 1 tbsp olive oil over high heat until golden and nutty, about 7 minutes. Season with salt and pepper.
- Add remaining oil, onions and garlic and sauté 1 minute. Push the mushroom mixture to the edges of the pan and add the chicken mince. Break it up and season.
- After about 3 minutes when chicken is browned, add zucchini and cook another 3 minutes. Set aside.
Make the bechamel sauce
- Melt butter in a small saucepan over medium-low heat, add flour and whisk until a thick paste forms.
- Pour in half the milk and whisk until smooth, then add the remaining milk. Increase heat and whisk until creamy.
- Add chicken stock, bring to a boil while whisking, and cook until the sauce coats the back of a spoon. Season and set aside.
Assemble the lasagna
- Preheat oven to 180°C / 350°F.
- Stir heavy cream, ¾ of the bechamel and parsley into the chicken filling over high heat for 1 minute. Adjust seasoning.
- Spoon a thin layer of filling into a rectangular baking dish. Lay lasagna sheets to cover, breaking to fit as needed.
- Spread ⅓ of the remaining filling, then add another layer of sheets. Repeat once more.
- Spread the last ⅓ of filling, pour over the remaining bechamel to cover the pasta, and scatter grated cheese on top.
- Bake for 30–40 minutes until the cheese is golden and bubbly. Let rest at least 20 minutes before cutting.
Notes
1. Swap chicken mince with rotisserie chicken: a great way to use leftovers.
2. Saute mushrooms until golden: patience pays off—do not stir too often to get a nutty caramelisation.
3. If the filling is too runny: mix cornstarch with cold water (1:3 ratio) and stir into the pan over high heat until thickened.
Use other vegetables like frozen corn or spinach, and mix mushroom varieties for more complex flavour. You can assemble the lasagna a day ahead (cover and refrigerate) and bake when ready. Store leftovers in airtight containers.
Nutrition
Carbohydrates: 37.9 g |
Protein: 34.1 g |
Fat: 34.6 g
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