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Mary Berry Chicken and Mushroom Lasagne Recipe

Mary Berry Chicken and Mushroom Lasagne Recipe

Mary Berry's chicken and mushroom lasagne has a rich, deeply flavoured filling with caramelised mushrooms, tender chicken, and a silky béchamel.
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Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 570
Ingredients Method Notes

Ingredients
  

  • Chicken and Mushroom Filling:
  • 700 g boneless skinless chicken thighs minced or very finely chopped
  • 400 g chestnut mushrooms very finely chopped
  • 100 g dried porcini soaked in 200ml hot water — liquid reserved and strained
  • 2 tbsp olive oil 30g unsalted butter
  • 1 large onion 3 garlic cloves, 2 celery sticks — all very finely chopped
  • 150 ml dry white wine
  • 200 ml double cream
  • 1 tsp fresh thyme 2 tbsp fresh parsley
  • Salt and pepper
  • Béchamel Sauce:
  • 75 g unsalted butter
  • 75 g plain flour
  • 900 ml warm whole milk
  • ½ tsp nutmeg 75g Parmesan grated
  • Salt and white pepper
  • Assembly:
  • 12 no-cook dried lasagne sheets
  • 100 g Parmesan finely grated
  • 50 g mozzarella torn

Method
 

  1. Soak porcini in hot water 20 minutes. Drain — reserve liquid, strain through kitchen paper. Chop porcini finely.
  2. Caramelise chestnut mushrooms in hot oil and butter — 2 minutes without stirring until deeply golden. Remove.
  3. Brown chicken mince in hot oil — 6–8 minutes until thoroughly golden. Remove.
  4. Cook onion, celery, and garlic in remaining butter — 10 minutes until very soft. Add thyme. Return chicken. Add wine — bubble 2 minutes. Add cream, caramelised mushrooms, porcini, and strained porcini liquid. Season. Simmer 15–20 minutes until thick and rich. Add parsley. Taste.
  5. Make béchamel: melt butter, add flour, stir 2 minutes. Add warm milk gradually — whisk smooth. Thicken over heat. Add nutmeg, Parmesan, seasoning.
  6. Preheat oven to 180°C / 160°C fan / Gas 4. Butter dish. Thin béchamel on base. Layer: 4 pasta sheets, half filling, third béchamel. Repeat. Final 4 sheets — remaining béchamel over top completely. Scatter Parmesan and mozzarella.
  7. Bake 40–45 minutes until golden and bubbling. Rest 10 minutes before serving.

Notes

Use dried porcini — their soaking water transforms the depth of the filling.
Caramelise fresh mushrooms at high heat without stirring — steaming gives no depth.
The filling must not be watery — simmer until thick before assembling.
Spread béchamel on the base before the first pasta sheet — prevents drying out.
Rest 10 minutes before serving — layers firm and portions hold their shape.
Freeze assembled before baking for up to 3 months.
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