Mary Berry Chicken and Mushroom Lasagne Recipe
If you love comfort food, this Mary Berry Chicken and Mushroom Lasagne Recipe is perfect. Creamy, cheesy and packed with flavor, it’s a family favorite.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 250 g mushrooms sliced
- 400 g chicken breast diced
- 2 tablespoons plain flour
- 500 ml milk
- 100 g grated cheddar cheese
- 50 g Parmesan cheese grated
- 200 g lasagne sheets fresh or dried
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Cook the Chicken and Vegetables
- Heat olive oil in a frying pan over medium heat. Add onions and garlic. Cook until soft and fragrant. Add chicken pieces and mushrooms. Stir occasionally until the chicken is golden and cooked through.
Make the White Sauce
- Sprinkle flour over the chicken and vegetables. Stir well for one minute. Gradually pour in milk while whisking continuously. Cook gently until the sauce thickens. Season with salt and black pepper.
Preheat the Oven
- Set your oven to 180°C (160°C fan) / 350°F. Grease your ovenproof dish lightly with oil or butter.
Layer the Lasagne
- Spread a thin layer of the sauce at the bottom of the dish. Place lasagne sheets on top. Add a layer of sauce and sprinkle some cheddar cheese. Repeat until all ingredients are used. Finish with sauce and a generous layer of Parmesan.
Bake the Lasagne
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbling.
Garnish and Serve
- Take the lasagne out of the oven and let it rest for 5–10 minutes. Sprinkle fresh parsley on top before serving. Slice and enjoy while warm
Notes
- Use fresh lasagne sheets for a softer texture.
- Add a pinch of nutmeg to the sauce for extra flavor.
- Swap chicken for turkey or leftover roast chicken.
- Mix mozzarella with cheddar for a gooey, stretchy top.
- Add spinach for a healthy, colorful twist.