Mary Berry Chicken And Mushroom Lasagne Recipe​

This creamy Mary Berry Chicken and Mushroom Lasagne is made with tender chicken, sautéed leeks, chestnut mushrooms, and a rich, thyme-infused white sauce. This recipe creates a comforting and deeply savory main course without using tomatoes. It’s perfect for a cozy weeknight dinner or a special family meal, providing enough for 4-6 people.

Jump to Recipe

Mary Berry Chicken And Mushroom Lasagne Recipe Ingredients

For the Filling and Sauce:

• 25g (1oz) butter
• 2 tbsp olive oil
• 2 leeks, trimmed and finely sliced
• 250g (9oz) chestnut mushrooms, sliced
• 50g (2oz) plain flour
• 600ml (1 pint) hot milk
• 1 tbsp chopped fresh thyme leaves
• 500g (1lb 2oz) cooked chicken, shredded or diced
• 100g (4oz) full-fat crème fraîche
• Salt and freshly ground black pepper

For Assembly:

• About 8-10 dried lasagne sheets (no pre-cook needed)
• 50g (2oz) Parmesan cheese, freshly grated
• 25g (1oz) Cheddar cheese, grated

How To Make Mary Berry Chicken And Mushroom Lasagne Recipe

1. Sauté the vegetables: Heat the butter and olive oil in a large, deep frying pan over a medium heat. Add the sliced leeks and cook gently for 5 minutes until they start to soften. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms are golden and any liquid has evaporated.
2. Create the sauce base: Sprinkle the plain flour over the cooked vegetables and stir continuously for one minute. This step cooks out the raw flour taste and creates a ‘roux,’ which is a paste that will thicken the sauce.
3. Whisk in the milk: Gradually pour in the hot milk, a little at a time, stirring constantly to prevent lumps. Continue to stir until all the milk is incorporated and the sauce is smooth and has thickened.
4. Add flavour and chicken: Bring the sauce to a gentle simmer. Stir in the chopped thyme and season well with salt and pepper. Add the cooked chicken and the crème fraîche, stirring until everything is well combined.
5. Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Lightly grease a rectangular ovenproof dish (approximately 1.2 litres/2 pints).
6. Assemble the first layer: Spoon a third of the chicken and mushroom sauce into the base of the prepared dish. Arrange a single layer of dried lasagne sheets on top, breaking them to fit if necessary.
7. Repeat the layers: Continue the layering process, adding another third of the sauce and another layer of pasta. Finish with the remaining sauce on top. Ensure the top pasta layer is completely covered by the sauce to prevent it from drying out.
8. Finish with cheese: Mix the grated Parmesan and Cheddar cheese together. Sprinkle the cheese mixture evenly over the top of the lasagne.
9. Bake to perfection: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown, the sauce is bubbling, and the pasta is tender. You can check the pasta is cooked by inserting a knife into the centre. Let it stand for 5-10 minutes before serving.

Recipe Tips

• Use hot milk: Adding hot milk to your roux (the flour and butter paste) is key to a smooth, lump-free béchamel sauce. It combines more easily and results in a silkier texture.
• Cook mushrooms properly: Ensure you cook the mushrooms until they are golden and any moisture they release has cooked off. This prevents a watery lasagne and concentrates their flavour.
• Use leftover cooked chicken: This recipe is perfect for using up leftover roast chicken. It saves time and makes for a very flavourful dish.
• Let it rest: Allowing the lasagne to rest for 5-10 minutes after it comes out of the oven is essential. This allows the layers to set, which makes for cleaner slices and a better texture.

What To Serve With Chicken And Mushroom Lasagne

This creamy and rich lasagne pairs beautifully with simple, fresh side dishes. A crisp green salad with a zesty lemon vinaigrette helps cut through the richness. Steamed green beans, tenderstem broccoli, or a side of glazed carrots would also be excellent accompaniments. For something a little heartier, serve with warm, crusty garlic bread.

How To Store Chicken And Mushroom Lasagne Leftovers

• Refrigerate: Allow the leftover lasagne to cool to room temperature. Cover the dish with foil or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat slices in the microwave or in a moderate oven until hot throughout.
• Freeze: This lasagne can be frozen before or after baking. To freeze before baking, assemble the lasagne completely, then allow it to cool. Cover tightly with a layer of plastic wrap and a layer of foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before baking as instructed, adding 10-15 minutes to the cooking time.

Mary Berry Chicken And Mushroom Lasagne Recipe Nutrition Facts

Serving Size: 1 of 6 portions

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 135mg
• Sodium: 450mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 35g

Frequently Asked Questions

• Can I use fresh pasta sheets? Yes, you can use fresh pasta sheets instead of dried. If you do, you will likely need to reduce the baking time by about 10-15 minutes, as fresh pasta cooks much more quickly.
• What other mushrooms can I use? While chestnut mushrooms have a lovely flavour, you can use a variety of mushrooms. A mix of wild mushrooms, simple button mushrooms, or cremini would all work well in this recipe.
• Can I make this lasagne without leeks? Yes, if you don’t have leeks, you can substitute them with one large, finely chopped onion. Cook the onion in the butter and oil until soft before adding the mushrooms.

Try More Recipes:

• Mary Berry Lasagne Al Forno​ Recipe
• Mary Berry Lasagne With Mozzarella​ Recipe
• Mary Berry​ Aubergine Lasagne Recipe