Mary Berry Chicken and Mushroom Lasagne Recipe – Creamy & Easy

Looking for a comforting lasagne with a creamy twist? This Mary Berry Chicken and Mushroom Lasagne brings together tender chicken thighs, earthy button mushrooms, baby spinach, and a creamy tomato filling, finished with grated Cheddar for a golden, bubbling top.

Fresh lasagne sheets create soft layers, while chilli, garlic, thyme, parsley, and sun-dried tomato paste add flavour to the filling. With clear guidance on preparation, baking, serving, storage, and common questions, the sections below provide everything stated in the recipe for making and enjoying this comforting family dish.

Equipment

Equipments for Mary Berry Chicken and Mushroom Lasagne Recipe:

To prepare this recipe successfully, you will need a few simple kitchen tools. The right equipment helps with cooking the chicken mixture, preparing the sauce, assembling the lasagne layers, and achieving a beautifully baked result. Each item plays an important role in making this Mary Berry Chicken and Mushroom Lasagne Recipe easy to prepare.

• Shallow 1.8 litre ovenproof dish – Used for assembling and baking the lasagne layers evenly.
• Frying pan – Helps cook the chicken, mushrooms, and other ingredients for the filling.
• Shallow dish – Useful for preparing or soaking lasagne sheets before layering.
• Small bowl – Helps mix sauces or combine ingredients smoothly.
• Oven – Needed to bake the lasagne until golden and bubbling.
• Spoon – Useful for stirring mixtures and spreading layers evenly.
• Grater – Used for grating cheese over the top before baking.

Ingredients

Ingredients require for Mary Berry Chicken and Mushroom Lasagne Recipe:

This Mary Berry Chicken and Mushroom Lasagne Recipe combines tender chicken, creamy sauce, earthy mushrooms, and fresh vegetables for a comforting family meal. The recipe uses simple ingredients to create rich layers of flavour, with a balance of creamy and tomato-based sauces. Gather all ingredients before starting to make the cooking process smooth and enjoyable.

Ingredient	Quantity
Olive oil	As needed
Skinless and boneless chicken thighs	500g (1lb 2oz)
Red chilli	1/2, finely chopped
Garlic cloves	As needed, crushed
Button mushrooms	200g (7oz), sliced
Baby spinach	200g (7oz)
Cornflour	2 tsp
Crème fraîche	200g (7oz)
Flatleaf parsley	As needed, chopped
Chopped tomatoes	1 x 400g tin
Sun-dried tomato paste	2 tbsp
Thyme leaves	As needed
Salt	To taste
Freshly ground black pepper	To taste
Fresh lasagne sheets	6 sheets
Cheddar cheese	150g (5oz), grated

How to Make Mary Berry Chicken and Mushroom Lasagne

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly grease a shallow 1.8 litre ovenproof dish and prepare all the ingredients before starting.
2. Cook the chicken. Heat a little olive oil in a large frying pan over high heat. Add the chicken thighs and fry quickly until golden on the outside. They do not need to be fully cooked at this stage, as they will continue cooking in the sauce and during baking.
3. Add the flavourings. Stir in the finely chopped red chilli and crushed garlic. Add the sliced button mushrooms and cook for a few minutes until the mushrooms begin to soften.
4. Add the spinach. Stir in the baby spinach and cook until wilted. Season with salt, freshly ground black pepper and thyme leaves.
5. Thicken the mixture. Mix the cornflour with 2 tablespoons of water in a small bowl until completely smooth. Stir the cornflour mixture into the chicken and mushroom mixture.
6. Make the creamy tomato filling. Stir in the crème fraîche, chopped tomatoes and sun-dried tomato paste. Reduce the heat and simmer gently until the sauce thickens and the chicken is cooked through. Stir in the chopped flatleaf parsley.
7. Prepare the lasagne sheets. If required by the type of fresh lasagne sheets being used, place them briefly in boiling water until softened and pliable. Drain carefully.
8. Assemble the lasagne. Spoon a layer of the chicken and mushroom mixture into the prepared ovenproof dish. Cover with lasagne sheets, then add another layer of the chicken mixture. Continue layering the chicken mixture and lasagne sheets, finishing with a layer of the chicken mixture on top.
9. Add the cheese. Sprinkle the grated Cheddar evenly over the top.
10. Bake. Place the dish in the preheated oven and bake for 35–40 minutes, or until the lasagne is piping hot, the chicken is fully cooked, and the cheese is golden brown and bubbling.
11. Rest before serving. Remove from the oven and leave the lasagne to rest for a few minutes before serving. This helps the layers settle and makes it easier to portion neatly.

Expert Tips Mary Berry Chicken and Mushroom Lasagne Recipe

This Mary Berry Chicken and Mushroom Lasagne Recipe is easy to prepare with a few simple techniques. From choosing the right chicken cut to preparing the dish ahead, these practical tips come from everyday cooking experience and help create a creamy, flavourful lasagne with perfect texture.

• Use chicken thighs instead of chicken breasts for the best flavour, as they stay tender and juicy during baking.
• If using chicken breasts, avoid overcooking them because they can become dry compared with darker meat cuts.
• Slice mushrooms evenly so they cook at the same rate and add a balanced texture throughout the lasagne.
• Allow the sauce to thicken properly before layering, as a thin sauce can make the lasagne watery after baking.
• For a smoother finish, make sure the cornflour mixture is completely blended before adding it to the sauce.
• The lasagne can be made and assembled up to 6 hours ahead, making it a convenient option for busy days.
• Cover the dish well if preparing in advance to keep the lasagne layers fresh before baking.
• This recipe freezes well uncooked, so you can prepare it ahead and bake when needed.
• Let the baked lasagne rest for a few minutes before serving to help the layers hold together neatly.

Serving Suggestions

How to serve Mary Berry Chicken and Mushroom Lasagne:

This Mary Berry Chicken and Mushroom Lasagne Recipe is a comforting dish that works perfectly as a family meal or a relaxed dinner with friends. It serves 6–8 portions, making it ideal for sharing with hungry teenagers, larger families, or anyone wanting a satisfying homemade meal.

• Serve with a fresh green salad dressed with lemon and olive oil for a lighter side.
• Pair with steamed green vegetables such as broccoli, peas, or green beans.
• Add warm garlic bread to soak up the creamy sauce and tomato flavours.
• Enjoy with a glass of white wine, sparkling water, or a refreshing soft drink.
• Sprinkle extra chopped parsley over the top for a fresh garnish before serving.
• Serve this lasagne as a comforting family dinner on busy weeknights.
• Follow with a simple dessert such as fruit salad, ice cream, or a light sponge cake.

Storage

how to store Mary Berry Chicken and Mushroom Lasagne:

Room Temperature

• Do not leave cooked chicken lasagne at room temperature for more than 2 hours.
• Allow leftovers to cool slightly before storing them in the refrigerator.

Refrigerator

• Store leftover lasagne in an airtight container for up to 3 days.
• The dish can be made ahead and assembled up to 6 hours ahead before baking.
• Reheat individual portions in the oven or microwave until heated through.

Freezer

• This lasagne freezes well uncooked and can be stored in a freezer-safe container for up to 3 months.
• Wrap the assembled dish tightly before freezing to prevent freezer burn.
• Thaw overnight in the refrigerator before baking, then cook until hot and bubbling.
• You can also freeze cooked portions and reheat gently when needed.

FAQs

Q: Can I make Mary Berry Chicken and Mushroom Lasagne ahead of time?

Yes, this recipe can be prepared in advance. The assembled lasagne can be kept covered in the refrigerator for up to 6 hours before baking.

Q: Can I freeze this chicken lasagne?

Yes, it is suitable for freezing. It is best to freeze the lasagne uncooked, then thaw it completely before baking for the best texture.

Q: Can I use different lasagne sheets?

Yes, you can use fresh or dried lasagne sheets. If using dried sheets, follow the packet instructions to ensure they soften properly before layering.

Q: How do I stop my lasagne from becoming watery?

Make sure the creamy chicken mixture has thickened before assembling the dish. Avoid adding extra liquid, as this can make the layers loose after baking.

Q: Can I replace the chicken thighs with chicken breasts?

Yes, chicken breasts can be used as a substitute. However, chicken thighs usually provide more flavour and remain softer during cooking.

Q: What temperature should I bake the lasagne at?

Bake the lasagne at 200°C/180°C Fan/Gas 6 until the top is golden and bubbling. The cooking time is usually around 35–40 minutes.

Q: How many servings does this recipe make?

This recipe makes around 6–8 portions depending on serving size. It is a great option for family dinners or meal preparation.

Q; Can I add béchamel sauce to this recipe?

Traditional béchamel sauce can be added for a richer lasagne style. However, the creamy sauce in this recipe already creates a smooth and delicious texture.

Nutrition

The following nutrition information for Mary Berry Chicken and Mushroom Lasagne Recipe is estimated based on the ingredients and serving size. Values can vary depending on brands, portion sizes, and ingredient adjustments. Each serving is approximately based on 6 servings.

Nutrient	Amount Per Serving
Calories	650 kcal
Protein	42g
Carbohydrates	48g
Sugars	8g
Fat	32g
Saturated Fat	16g
Fibre	5g
Sodium/Salt	1.8g