Name: Mary Berry Chicken and Mushroom Lasagne Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 300g chestnut mushrooms, sliced; 500g cooked chicken breast, shredded; 1 tsp dried thyme; salt and freshly ground black pepper; 60g unsalted butter; 60g plain flour; 700ml whole milk, warmed; 1 tsp Dijon mustard; 50g Parmesan cheese, finely grated; salt and white pepper; 9 dried lasagne sheets, no pre-cook variety; 125g mozzarella, torn into pieces; 30g Parmesan cheese, finely grated

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This chicken and mushroom lasagne is a comforting, layered bake with tender shredded chicken, earthy mushrooms, and a velvety white sauce nestled between sheets of pasta, all finished with a golden, bubbling cheese topping. It is the kind of dish that feels substantial without being heavy, and every forkful holds a clean, savoury depth that a traditional beef version rarely matches.

This version keeps the method straightforward and the ingredients accessible, making it well suited to a midweek family dinner or a casual gathering where a dish needs to look after itself in the oven. From start to finish, it is ready in around 1 hour 30 minutes.

Ingredients

For the filling
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
300g chestnut mushrooms, sliced
500g cooked chicken breast, shredded
1 tsp dried thyme
Salt and freshly ground black pepper

For the white sauce
60g unsalted butter
60g plain flour
700ml whole milk, warmed
1 tsp Dijon mustard
50g Parmesan cheese, finely grated
Salt and white pepper

To assemble
9 dried lasagne sheets (no pre-cook variety)
125g mozzarella, torn into pieces
30g Parmesan cheese, finely grated

How to Make Mary Berry Chicken and Mushroom Lasagne

Preheat the oven: Heat the oven to 190C (170C fan, gas mark 5). Lightly butter a deep 20 x 28cm baking dish and set it aside.
Cook the filling: Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened and translucent. Stir in the garlic and cook for a further minute, then add the mushrooms and cook for 6 to 8 minutes until they have released their moisture and reduced in size. This step ensures the filling does not turn watery during baking.
Add the chicken and seasoning: Stir the shredded chicken and dried thyme into the mushroom mixture. Season generously with salt and black pepper, then remove from the heat and set aside.
Make the white sauce: Melt the butter in a medium saucepan over a low to medium heat. Add the flour and stir continuously for 1 to 2 minutes to cook out the raw flour taste, forming a pale, sandy paste. Add the warm milk a little at a time, whisking well after each addition to keep the sauce smooth and lump-free. Once all the milk is incorporated, stir in the Dijon mustard and the Parmesan, then season with salt and white pepper. The finished sauce should coat the back of a spoon thickly.
Combine filling and sauce: Stir roughly one third of the white sauce into the chicken and mushroom filling. This binds the filling and helps the layers hold together when sliced.
Layer the lasagne: Spoon a thin layer of the remaining white sauce across the base of the prepared dish. Lay three lasagne sheets on top, then spread over half the chicken filling. Repeat with another layer of pasta sheets and the remaining filling. Finish with the final three pasta sheets and pour the remaining white sauce evenly over the top, making sure the pasta is completely covered so it cooks through properly.
Add the cheese topping: Scatter the torn mozzarella pieces over the surface, then finish with the grated Parmesan. This combination gives a mixture of stretch and a crisp, golden crust.
Bake until golden: Place the dish on the middle shelf of the oven and bake for 35 to 40 minutes, until the top is deep golden and the pasta feels tender when pierced with a knife. Leave to rest for 10 minutes before serving, which allows the layers to settle and makes portioning much neater.

Tips for the Best Mary Berry Chicken and Mushroom Lasagne

Why is my lasagne watery after baking?

The most common cause is underdrained mushrooms. Cook them on a high enough heat so the liquid evaporates rather than steams. If the pan looks wet, keep cooking until the moisture has gone before adding the chicken.

Why are my pasta sheets still hard in the centre?

This happens when the sheets are not fully covered in sauce before baking, or when the oven temperature is too high and the top sets before the middle cooks through. Make sure every sheet is coated with sauce, and cover the dish loosely with foil for the first 20 minutes if the top browns quickly.

How do I stop the white sauce from going lumpy?

Always add warm or room-temperature milk to the roux rather than cold milk straight from the fridge. Cold liquid causes the butter and flour mixture to seize, which creates lumps that are difficult to smooth out.

Why does my cheese topping burn before the lasagne is cooked through?

Place the dish on the middle shelf rather than the top shelf, and tent a piece of foil loosely over the top if the cheese starts to darken too early. Remove the foil for the final 8 to 10 minutes to finish the colour.

Why does my lasagne fall apart when I serve it?

Cutting into it straight from the oven means the sauce is still liquid and the layers have not had time to bind. A resting time of at least 10 minutes allows the filling to firm up and the slices to hold their shape cleanly.

Serving Suggestions

Serve with a crisp green salad dressed lightly in lemon juice and olive oil to cut through the richness of the white sauce.
Pair with warm, crusty ciabatta to mop up the sauce from the plate.
Spoon alongside steamed tenderstem broccoli for a complete midweek dinner.
Offer a small jug of extra warm white sauce at the table for those who prefer a saucier portion.
Finish the meal with something light, such as a fruit sorbet or a simple yoghurt, as the lasagne is a filling main course.

Storage

Room Temperature

Cover the dish tightly with foil or transfer to an airtight container and leave at room temperature for no longer than 2 hours after serving.

Refrigerator

Once cooled completely, store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or return the whole dish to a 180C oven, covered with foil, for 20 to 25 minutes until piping hot throughout. Bring the dish closer to room temperature before reheating for more even results.

Freezing

Allow the lasagne to cool fully, then wrap the dish tightly in two layers of cling film followed by a layer of foil, or transfer individual portions to freezer-safe containers. It will keep well in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat thoroughly before serving, ensuring the centre reaches a steaming temperature all the way through.

Nutrition

Calories: 480 kcal
Carbohydrates: 38g
Protein: 36g
Fat: 19g
Saturated Fat: 9g
Sodium: 520mg

Nutrition values are estimates and may vary depending on the specific ingredients used and the serving size.

FAQs

Can I use leftover roast chicken instead of cooked chicken breast?

Yes, leftover roast chicken works very well and adds a slightly deeper, more savoury flavour. Strip the meat from the bones and shred it, removing any skin before mixing it into the filling.

Can I make this lasagne ahead of time?

The lasagne can be fully assembled up to 24 hours in advance and kept covered in the refrigerator before baking. When cooking from chilled, add an extra 10 minutes to the baking time and check the centre is hot before serving.

Can I use a different type of mushroom in this recipe?

Chestnut mushrooms give a firm texture and a nutty flavour, but closed-cup or portobello mushrooms both work well. Avoid very delicate varieties such as oyster mushrooms, as they break down too quickly during the longer cooking time.

Is there a way to make this recipe lighter?

Swapping whole milk for semi-skimmed will reduce the fat content of the white sauce without significantly affecting the texture. Using a lighter hand with the mozzarella on top is the other most effective adjustment.

What size dish works best for this recipe?

A 20 x 28cm dish with a depth of at least 6cm gives clean, even layers with enough depth for the sauce to stay moist throughout baking. A slightly larger dish will produce thinner layers and may reduce the baking time by around 5 minutes.

Conclusion

This Mary Berry chicken and mushroom lasagne brings together a well-seasoned filling, a smooth Parmesan-laced white sauce, and a golden mozzarella crust into a layered bake that is reliable to prepare and satisfying to serve. The recipe yields 4 to 6 generous portions, making it a practical choice whether the table seats a small family or a few extra guests.

With a straightforward method and ingredients that most home cooks will recognise, it is the kind of recipe that earns a regular spot in the weekly dinner rotation. If you try it, share your thoughts in the comments below, and if you found this recipe helpful, pass it along to someone who loves a good baked pasta dish. If you enjoyed this, you might also like the Mary Berry chocolate buttercream cake recipe for a show-stopping bake to follow the main course.