Mary Berry Chicken and Mushroom Lasagne Recipe

This Mary Berry Chicken and Mushroom Lasagne Recipe is a comforting twist on the classic Italian favourite. It layers tender chicken, earthy mushrooms, creamy white sauce, and rich tomato sauce into a perfectly baked dish that feels both hearty and satisfying. Every bite is packed with flavour and a soft, velvety texture that melts together beautifully in the oven.

It is a simple, family-friendly recipe that works well for both weeknight dinners and special occasions. The combination of chicken and mushrooms creates a lighter but still indulgent lasagne that everyone at the table will enjoy.

With straightforward steps and easy-to-find ingredients, this recipe is ideal even if you are new to making lasagne at home.

Ingredients

Chicken and Mushroom Filling

2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
400g chicken breast, diced
250g mushrooms, sliced
400g chopped tomatoes (1 can)
2 tbsp tomato puree
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper to taste

White Sauce (Béchamel)

50g butter
50g plain flour
600ml milk
Salt and white pepper to taste
Pinch of nutmeg

Lasagne Layers

9 to 12 lasagne sheets
150g mozzarella cheese, grated
50g parmesan cheese, grated

How to Make Mary Berry Chicken and Mushroom Lasagne Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Lightly grease a medium baking dish to prevent sticking and ensure even baking.
Cook the base: Heat olive oil in a large pan. Add onion and garlic, cooking until soft and fragrant, creating a flavourful base for the sauce.
Brown the chicken: Add diced chicken to the pan and cook until lightly golden on all sides. This helps lock in flavour and texture.
Add mushrooms and sauce: Stir in mushrooms and cook until softened. Add chopped tomatoes, tomato puree, oregano, thyme, salt, and pepper. Simmer for 15 minutes until thickened.
Make the white sauce: Melt butter in a saucepan, stir in flour, and cook for 1 minute. Slowly whisk in milk until smooth and thick. Season with salt, white pepper, and nutmeg.
Assemble the lasagne: Spread a layer of chicken and mushroom sauce in the dish, followed by lasagne sheets, then white sauce. Repeat layers until ingredients are used, finishing with white sauce on top.
Add cheese topping: Sprinkle mozzarella and parmesan evenly over the top layer for a golden, bubbling crust.
Bake the lasagne: Bake for 35 to 40 minutes until golden on top and bubbling around the edges. Let it rest before serving.
Rest and serve: Allow the lasagne to rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Tips for Best Results

Why is my lasagne watery?

This usually happens if the sauce is not reduced enough. Simmer the chicken and mushroom mixture until thick before layering.

How do I get perfect layers?

Spread each layer evenly and avoid overfilling the dish. Consistent layering helps the lasagne hold its shape.

Can I make it ahead of time?

Yes, assemble the lasagne and refrigerate it for up to 24 hours before baking. This also enhances the flavour.

Serving Suggestions

Serve with a fresh green salad
Pair with garlic bread
Add roasted vegetables on the side
Serve with a light tomato soup starter

Storage

Room Temperature

Do not leave lasagne at room temperature for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven or microwave until piping hot.

Freezing

Freeze baked or unbaked lasagne for up to 3 months. Thaw overnight in the fridge before reheating or baking.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 32g
Fat: 18g
Saturated Fat: 9g
Sodium: 520mg

Nutrition values are estimates and will vary depending on ingredients used.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and give a richer flavour and juicier texture.

Can I make this lasagne ahead of time?

Yes, you can assemble it up to 24 hours in advance and store it in the fridge before baking.

Why is my white sauce lumpy?

Lumps form when milk is added too quickly. Whisk slowly and continuously while pouring in the milk.

Can I freeze chicken and mushroom lasagne?

Yes, it freezes well either before or after baking. Cool completely before freezing for best results.

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