Lasagna with Chicken, Mushrooms and Béchamel Sauce
Original, appetizing and incredibly tasty - perfect for dinner! Lasagna with chicken and mushrooms is one of the variations of the famous Italian dish. The meat sauce is made from chicken, mushrooms and sour cream, while the rest stays classic: pasta, béchamel sauce and plenty of fragrant cheese.
Updated : 02 December, 2025
Easy
About 45 min.
Ingredients
Base
12
Lasagna sheets
400 grams
Chicken fillet
500 grams
Champignon
200 grams
Sour cream
500 grams
Mozzarella
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Sauce
1 liter
Milk
120 grams
Butter
3 tablespoon
Wheat flour
to taste
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the base. I used lasagna sheets that do not need to be pre-boiled. You can take any chicken meat you like - both white and dark; I use thigh fillet. Any cheese that melts well will do. Instead of sour cream you can use cream with 20% fat.
Step 2
Start by making the béchamel sauce. How to make béchamel sauce? Prepare the ingredients. Choose good quality butter without vegetable fat replacements.
Step 3
Take a small saucepan with a thick bottom. Over low heat, melt the butter in it.
Step 4
Add the flour to the butter and mix well.
Step 5
In a thin stream and stirring constantly, pour the milk into the butter mixture. It is better if the milk is warm - this helps avoid lumps. Continue cooking the sauce, whisking it until it comes to a boil. Add salt, pepper and nutmeg. The sauce will gradually thicken. Remove the saucepan from the heat. The béchamel sauce is ready.
Step 6
Now make the meat sauce. Rinse the chicken fillet, pat it dry and cut it into small pieces.
Step 7
Clean the mushrooms from dirt by wiping them with a damp sponge. Do not soak them too much in water - mushrooms absorb moisture and can become watery. Cut the mushrooms into small pieces.
Step 8
Heat a frying pan over medium heat and add some vegetable oil. Put in the chopped chicken and lightly fry until the color changes.
Step 9
Heat a frying pan over medium heat and add some vegetable oil. Put in the chopped chicken and lightly fry until the color changes.
Step 10
Add the sour cream and mix. At first the sauce will be thin because of the moisture released from the mushrooms, then it will start to thicken.
Step 11
When the sauce has become thick enough, turn off the heat. The meat sauce is ready.
Step 12
Now assemble the lasagna. Grate the cheese on a coarse grater.
Step 13
Take an ovenproof baking dish. Spread a few tablespoons of béchamel sauce on the bottom. Distribute it evenly.
Step 14
Lay the lasagna sheets overlapping slightly. If you use pasta that needs boiling, cook it according to the instructions on the package first.
Step 15
Spread some of the chicken-and-mushroom meat sauce over the sheets.
Step 16
Sprinkle this meat layer with grated cheese.
Step 17
Spread some béchamel sauce over the top.
Step 18
Repeat the layers: lasagna sheets, meat sauce, grated cheese, béchamel sauce, and so on. With this amount of ingredients you will get three full layers, which are then covered with a final layer of lasagna sheets.
Step 19
Spread the remaining béchamel sauce on this top layer.
Step 20
Sprinkle with the remaining grated cheese.
Step 21
Bake the lasagna in an oven preheated to 200°C / 392°F for about 40 minutes, until the top is nicely browned. The exact time and temperature depend on your oven. Remove the finished lasagna and let it cool slightly. Then cut into portions and serve. Enjoy!
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