This Mary Berry Chicken and Mushroom Lasagne is a creamy and comforting recipe, which uses a clever and quick crème fraîche sauce instead of a traditional béchamel. It’s a wonderful dish for all the family, ready in about an hour.
Mary Berry Chicken and Mushroom Lasagne Ingredients
For the Chicken and Mushroom Filling:
- 2 tbsp olive oil
- 500g (1lb 2oz) skinless and boneless chicken thighs, diced
- 1/2 red chilli, deseeded and finely chopped (optional)
- 2 large garlic cloves, crushed
- 200g (7oz) button mushrooms, sliced
- 200g (7oz) baby spinach
- 2 tsp cornflour
- 200g (7oz) crème fraîche
- 1 tbsp chopped flatleaf parsley
For the Tomato Sauce:
- 1 x 400g tin chopped tomatoes
- 2 tbsp sun-dried tomato paste
- 1 tbsp chopped thyme leaves
- Salt and freshly ground black pepper
To Assemble:
- 6 sheets of fresh lasagne
- 150g (5oz) Cheddar cheese, grated
How To Make Mary Berry’s Chicken and Mushroom Lasagne
- Prep and cook the chicken: Preheat the oven to 200°C/180°C Fan/Gas 6. Heat the olive oil in a large frying pan over a high heat. Add the diced chicken pieces and fry quickly until they are golden but not fully cooked through.
- Make the creamy chicken filling: Add the chilli (if using), garlic, and mushrooms to the pan with the chicken and fry for a few moments until the mushrooms soften. Add the spinach and stir until it has wilted. In a small bowl, mix the cornflour with 2 tablespoons of water until smooth. Add the crème fraîche and parsley to the chicken pan, then pour in the cornflour mixture and stir until the sauce has thickened. Set aside.
- Make the tomato sauce: In a separate bowl, simply combine the chopped tomatoes, sun-dried tomato paste, and thyme. Season well with salt and pepper and mix everything together.
- Soften the pasta: Place the fresh lasagne sheets in a shallow dish and cover them with boiling water for a few minutes until they are soft and pliable.
- Layer the lasagne: Spoon one-third of the creamy chicken and mushroom mixture into the bottom of a shallow 1.8 litre (3¼ pint) ovenproof dish. Spoon one-third of the tomato sauce over the chicken. Arrange three softened lasagne sheets on top. Repeat the layers again.
- Top and bake: Finish with a final layer of the remaining chicken mixture and tomato sauce. Sprinkle the grated Cheddar cheese evenly over the top. Bake for 35–40 minutes, until golden brown and bubbling.
Recipe Tips
- How to get the best flavor? Using chicken thighs instead of breasts is key. They have more flavor and stay incredibly juicy and tender during baking.
- Why soften the lasagne sheets first? Mary Berry’s tip of soaking the lasagne sheets in boiling water ensures they cook quickly and are perfectly tender in the finished dish.
- Can I make this ahead of time? Yes, this is a perfect make-ahead meal. You can assemble the entire lasagne up to 6 hours in advance, cover it, and keep it in the refrigerator. You may need to add a few extra minutes to the baking time.
- Can I use dried lasagne sheets? Yes, but you will need to soak them for longer, or par-boil them for a few minutes until they are flexible before layering.
What To Serve With Chicken and Mushroom Lasagne
This rich and creamy lasagne is a complete meal, but it pairs wonderfully with:
- A crisp green salad with a simple vinaigrette
- Warm, crusty garlic bread
- Steamed green beans or broccoli
How To Store Chicken and Mushroom Lasagne
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
- Freeze: This lasagne freezes very well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.
Chicken and Mushroom Lasagne Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Fat: 38g
- Carbohydrates: 35g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is there no béchamel sauce in this recipe?
This is a clever “cheat’s” version from Mary Berry. The crème fraîche mixed into the chicken filling creates a rich, creamy sauce without the need to make a separate, time-consuming béchamel.
Is this recipe spicy?
No, the half a red chilli is optional and provides a very gentle background warmth rather than strong heat. You can omit it entirely for a completely mild version.
Can I use a different cheese?
While a mature Cheddar gives a lovely sharp flavor, you could also use Gruyère, a mix of mozzarella and Parmesan, or any other good melting cheese.
Try More Recipes:
- Mary Berry Mexican Lasagne Recipe
- Mary Berry Lasagne with Mozzarella Recipe
- Mary Berry Lasagne al Forno Recipe
Mary Berry Chicken and Mushroom Lasagne Recipe
Description
A creamy and delicious twist on a classic, this lasagne uses a clever crème fraîche sauce instead of béchamel, and is packed with tender chicken, mushrooms, and spinach.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan.
- In a large pan, brown the chicken. Add chilli, garlic, and mushrooms. Stir in the spinach until wilted.
- Mix cornflour with 2 tbsp water, then stir it into the pan with the crème fraîche and parsley until the sauce thickens.
- In a separate bowl, mix all the tomato sauce ingredients.
- Soften the lasagne sheets in boiling water for a few minutes.
- Layer in an ovenproof dish: ⅓ chicken mix, ⅓ tomato sauce, 3 lasagne sheets. Repeat. Finish with the last ⅓ of the sauces.
- Top with grated Cheddar and bake for 35-40 minutes until golden and bubbly.
Notes
- This recipe is a fantastic “cheat’s” lasagne, as there is no need to make a separate white sauce.
- Using chicken thighs ensures the meat stays moist and flavorful.
- Soaking the fresh lasagne sheets makes them easier to handle and guarantees they will be perfectly cooked.
- This dish freezes beautifully before baking, making it a great option for a future meal.
Mary Berry Chicken and Mushroom Lasagne Recipe
