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Mushroom and Chicken Lasagna

by Michelle Dunster

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Mushroom and Chicken Lasagna

I love lasagna since it makes a great one dish meal for the whole family and there are so many different ingredients you can use to change things up.

This is a different kind of lasagna – it's a mushroom and chicken lasagna layered with a delicious homemade tomato sauce with fresh basil, ricotta and mozzarella cheese!

Mushroom and Chicken Lasagna

I typically make my lasagna using ground beef but since there was some ground chicken on sale I thought this would be a great opportunity to try making it a little different.  Using lean ground chicken for the recipe makes it a little lighter and the flavour is so fantastic!

Mushroom and Chicken Lasagna

I made the tomato sauce using a large can of diced tomatoes and some tomato paste, onions, mushrooms and a lovely blend of fragrant Italian herbs and spices.  Oh and garlic, I love garlic so I made certain there was some added!  I tend to like a lot of garlic but feel free to add more or less depending on your liking.

Mushroom and Chicken Lasagna

A lasagna just isn't a lasagna without lots of cheese!

On top of the lasagna sheets I spread a thin layer of light ricotta cheese and then sprinkled with some mozzarella.  If you can get your hands on a stretchy version of mozzarella cheese use it in this recipe!  It's amazing with stretchy cheese!

Mushroom and chicken lasagna is a great dish for having leftovers.  I like to make a large dish of this so we can have an easy meal the next day but most of the time there are no leftovers! 🙂

Mushroom and Chicken Lasagna

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Mushroom and Chicken Lasagna


  • Yield: 6-8 Servings 1x
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Ingredients

Scale
  • Box of oven ready lasagna sheets
  • 2 cups chopped onion
  • 3–4 cloves of garlic, minced
  • 4 cups sliced mushroom
  • 1/4 cup fresh basil, torn or cut up
  • 1 1/2 tsp Italian herb seasoning
  • 1/8 tsp ground sage
  • 2 bay leaves
  • 1/2 tsp black pepper
  • pinch of salt
  • 2 lbs lean ground chicken
  • 1/4 cup water
  • 1/2 tsp dried sage (this one is different from the ground kind – it's more “leafy”)
  • 2 cups ricotta cheese
  • 12 oz tomato paste
  • 26 oz can of diced tomatoes
  • 3 cups shredded mozzarella cheese

Instructions

  1. In a large skillet cook the ground chicken until no longer pink.
  2. Drain any excess fat from the pan.
  3. Add the onions and mushrooms and cook on medium until onions are softened.
  4. Add the 1/4 cup of water.
  5. Lower the heat and add the pepper, salt, both kinds of sage, bay leaves, and Italian seasoning. Stir everything so that the herbs are mixed in well.
  6. Stir in the tomato paste making sure it's coating the contents of the skillet.
  7. Add the minced garlic, fresh basil and diced tomatoes. Combine well and return heat to medium and let the contents of the skillet bubble up a little while constantly stirring.
  8. Turn down the heat and let simmer covered for about 10 minutes.
  9. Turn off the heat on the burner and give the meat sauce a stir.
  10. Remove the bay leaves from the skillet and discard.
  11. Pre-heat the oven to 400°F
  12. Into a 9″ x 12″ glass baking dish put a little of the sauce in the bottom so it's lightly covered.
  13. Over the sauce, place 4 oven ready lasagna sheets side by side evenly into the dish.
  14. Using a spoon, spread about 1/2 of the ricotta cheese over the lasagna sheets.
  15. Over this, sprinkle some of the mozzarella cheese.
  16. Next, pour some of your sauce over top and spread it around so it's even.
  17. Then layer lasagna sheets, ricotta, mozzarella then sauce again in that order.
  18. Add a final layer of lasagna sheets over the sauce.
  19. Pour the remaining sauce over the lasagna sheets and spread it around so that it's even.
  20. Over this sprinkle the remaining mozzarella cheese.
  21. Cover the baking dish with a lid or aluminum foil. Make sure that you “tent” it up a little so that the cheese doesn't stick to the foil. Try to make sure you make a good seal with the foil around the edges of the dish so that moisture doesn't escape while baking.
  22. Place into the oven and bake for 1 hour. Remove the aluminum foil cover in the last 15 minutes of baking.
  23. The dish will very very hot once done. Let it stand for about 5 minutes or so before serving so that it settles a bit and stops bubbling.

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Welcome to Dishes & Dust Bunnies where I share recipes, tips and hints to help make this messy chaotic life as a mom just a little easier! Learn more >>
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Welcome to Dishes & Dust Bunnies where I share recipes, tips and hints to help make this messy chaotic life as a mom just a little easier! Learn more >>

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