Recipe

An elegant Italian white lasagna layered with tender chicken, sautéed mushrooms, creamy béchamel, mozzarella, and Parmigiano-Reggiano. Unlike traditional tomato-based lasagna, this version highlights delicate, rich flavors.

Ingredients (Serves 8)

For the filling:

• 500g chicken breast, diced
• 300g cremini or button mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 150g baby spinach
• Salt and freshly ground black pepper
• 1 tsp Italian seasoning

For the béchamel:

• 80g unsalted butter
• 80g all-purpose flour
• 1 litre whole milk, warmed
• ¼ tsp ground nutmeg
• Salt and white pepper

For assembly:

• 12 lasagna sheets (fresh or oven-ready)
• 300g shredded mozzarella
• 120g grated Parmigiano-Reggiano
• Fresh parsley, chopped

Instructions

1. Prepare the filling

• Heat the olive oil and butter in a large skillet.
• Cook the onion until soft, then add the garlic.
• Add the chicken and cook until lightly golden.
• Stir in the mushrooms and cook until their moisture evaporates.
• Add the spinach and cook until just wilted.
• Season with salt, pepper, and Italian seasoning.

2. Make the béchamel

• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook for 1–2 minutes.
• Gradually whisk in the warm milk until smooth.
• Simmer until thickened, then season with nutmeg, salt, and white pepper.

3. Assemble the lasagna

• Spread a thin layer of béchamel in the bottom of a baking dish.
• Add a layer of lasagna sheets.
• Spread some of the chicken and mushroom mixture.
• Spoon over béchamel.
• Sprinkle with mozzarella and Parmigiano-Reggiano.
• Repeat the layers until all ingredients are used.
• Finish with béchamel, mozzarella, and Parmesan on top.

4. Bake

• Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, until golden brown and bubbling.
• Let the lasagna rest for 10–15 minutes before slicing.

5. Serve

• Garnish with chopped fresh parsley.
• Serve with a crisp green salad and warm Italian bread.

Chef’s Tip 🇮🇹

For the richest flavor, sauté the mushrooms until all their moisture has evaporated before layering them into the lasagna. This keeps the layers firm and enhances their earthy flavor. Allowing the lasagna to rest after baking makes it easier to cut and helps the layers hold together beautifully.

Final result: A creamy, golden-baked white lasagna with tender chicken, savory mushrooms, silky béchamel, and melted Italian cheeses—a refined twist on a timeless Italian classic. 🍽️🧀🍄