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Chicken and Mushroom Lasagna

Chicken and Mushroom Lasagna

  • Serves 8
  • Prep time 15 minutes
  • Cook time 37 minutes

Nutrition facts

Per serving: Calories – 441; Protein – 26 g; Fat – 24 g; Carbohydrates – 32 g; Fibre – 2 g; Iron – 2 mg; Calcium – 286 mg; Sodium – 1,376 mg


  • Lasagnes
  • champignons émincés
  • Sauce Alfredo
  • Poulet cuit
  • Mozzarella


1 container (142 g) baby spinach


  1. Preheat the oven to 190°C (375°F).
  2. Cook the pasta al dente in a pot of boiling, salted water.
  3. While the pasta is cooking, heat a little olive oil in a large pan over medium heat. Cook the mushrooms for 4 to 5 minutes. Set aside on a plate.
  4. Coat a 33 cm x 23 cm (13 in. x 9 in.) baking dish with about 80 ml (1/3 cup) of Alfredo Sauce. Cover with three lasagna sheets, then half the chicken, mushrooms and sauce, a third of the cheese, and half the baby spinach if desired. Repeat, then cover with the last three sheets and the remaining cheese. Bake for 25 to 30 minutes.
  5. Brown the cheese under the broiler for 2 to 3 minutes.

Side dish idea

Shredded Carrot Mixed Salad

Use a mandoline to thinly shred 3 carrots. Halve 10 to 12 cherry tomatoes. Slice half a red onion. In a salad bowl, mix 45 ml (3 tbsp) olive oil, 30 ml (2 tbsp) rice vinegar, 15 ml (1 tbsp) honey and 5 ml (1 tsp) lime zest. Add the vegetables and 500 ml (2 cups) spring mix. Season with salt and pepper, and mix well.

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