Chicken Mushroom Lasagna

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Nutritional Info :

6 persons
360 kcal
46 g
22 g
14 g


  • 180g (9 pieces) Dry lasagna sheets
  • 50g Shredded light mozzarella or cheddar cheese

Ingredients (For Cheese Sauce)

  • 30g Butter
  • 30g All-purpose flour
  • 500ml Low fat milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground black pepper
  • 100g Shredded light mozzarella or cheddar cheese

Ingredients (For Chicken Mushroom Sauce)

  • 200g Minced chicken breast
  • 3 cloves Garlic, chopped
  • 1 (small) Onion, chopped
  • 2 tablespoons Olive oil
  • 100g Tomato puree
  • 2 tablespoons Tomato paste
  • 1/4 cup Water
  • 1/4 teaspoon Dried mixed herbs or oregano
  • 100g Fresh button mushrooms, sliced
  • Salt, black pepper and sugar to taste


  1. Cook lasagne pasta according to instructions on package. Drain and set aside.
  2. In a medium saucepan, melt butter over medium-low heat. Add in flour and stir until smooth. Cook until the mixture turns into a light brown sandy paste (about 5 to 6 minutes).
  3. In a separate saucepan, heat the milk until almost boiling, pour the hot milk into the butter mixture 1 cup at a time, whisking continuously until smooth with a wire whisk. Add in cheese and bring to a boil. Cook for about 5 minutes, stirring constantly until well combined. Remove from heat, season with salt and ground black pepper.
  4. In a medium saucepan, heat olive oil over medium heat. Fry garlic and onion for 2 to 3 minutes, until wilted. Add in minced chicken and fry for about 5 minutes. Add in tomato puree, tomato paste, mixed herbs and mushrooms. Leave to simmer on low heat for 10 to 15 minutes until chicken is thoroughly cooked. Season with sugar, salt and black pepper.
  5. In a 13 x 19 inch baking dish, place 3 pieces of lasagna pasta, layer with 1/3 of the cheese sauce, followed by 1/3 of the chicken mushroom sauce. Repeat with the remaining layers. Sprinkle shredded cheddar or mozzarella cheese on the top layer. Cover with aluminium foil and bake in a preheated 190°C oven for 25 to 30 minutes or until bubbly. Uncover the foil and bake for another 5 minutes. Remove from oven and leave aside for 10 minutes to cool slightly. Cut into 6 portions and serve warm with fresh vegetable salad for a more balanced meal.

Kids can help:

  • Spreading different layers of lasagna pasta, cheese sauce and chicken mushroom sauce.
  • Sprinkling cheese on top layer.

Chef Tips:

  1. Lean minced beef can be used in place of chicken.
  2. For convenience, you can use readymade pasta sauce in place of tomato puree and paste.
  3. The cheese sauce can be made in advance and can be kept in covered container in the refrigerator for up to 3 days. Just take out the sauce from the refrigerator and leave in room temperature for 30 minutes before using.
  4. Cooked lasagna can be frozen in the freezer for 1 to 2 months. Before eating, just thaw in the chiller section overnight and reheat in a preheated 180°C oven for 20 to 30 minutes.