Mary Berry Chicken and Mushroom Lasagne Recipe

Name: Mary Berry Chicken and Mushroom Lasagne Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 tbsp olive oil; 25g unsalted butter; 1 large onion, finely chopped; 2 garlic cloves, crushed; 300g chestnut mushrooms, sliced; 2 tbsp plain flour; 150ml dry white wine (optional); 300ml hot chicken stock; 200ml double cream or crème fraîche; 1 tbsp Dijon mustard; 1 tsp dried tarragon or 1 tbsp fresh, chopped; 2 tbsp chopped fresh parsley; 500g cooked chicken, shredded; 50g unsalted butter (for béchamel); 50g plain flour (for béchamel); 600ml whole milk, warmed; Pinch of ground nutmeg; 75g mature Cheddar, grated; 40g Parmesan, finely grated; 250g dried lasagne sheets

This Mary Berry chicken and mushroom lasagne is a cosy, creamy twist on the classic, with tender chicken, buttery mushrooms, and a silky white sauce tucked between soft sheets of pasta. It’s rich without feeling heavy, gently flavoured with mustard and herbs, and finished with a golden, bubbling top. I’d rate it as a confident beginner to intermediate bake: there are a few pans involved, but every step is straightforward. Set aside about 1 hour 30 minutes from start to serving, including a short rest so it slices neatly.

Ingredients

For the chicken and mushroom filling

1 tbsp olive oil
25g unsalted butter
1 large onion, finely chopped
2 garlic cloves, crushed
300g chestnut mushrooms, sliced
2 tbsp plain flour
150ml dry white wine (optional, replace with extra stock if preferred)
300ml hot chicken stock
200ml double cream or crème fraîche
1 tbsp Dijon mustard
1 tsp dried tarragon or 1 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
500g cooked chicken, shredded (leftover roast chicken works beautifully)
1 tsp fine salt, plus more to taste
½ tsp freshly ground black pepper

For the white sauce (béchamel)

50g unsalted butter
50g plain flour
600ml whole milk, warmed
Pinch of ground nutmeg
½ tsp fine salt, plus more to taste
¼ tsp black pepper

For assembling and topping

250g dried lasagne sheets
75g mature Cheddar, grated
40g Parmesan, finely grated
A little butter, for greasing the dish

How to Make Mary Berry Chicken and Mushroom Lasagne Recipe

Prepare the oven: Preheat the oven to 200°C (180°C fan). Lightly butter a deep baking dish (about 30 x 20cm) and place a shelf in the middle of the oven.
Start the filling: Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and pale, stirring occasionally.
Cook the mushrooms properly: Add the sliced mushrooms and cook for 8 to 10 minutes. Keep going until they are golden and any liquid in the pan has evaporated. This is the key to a lasagne that is creamy, not watery.
Add garlic and flour: Stir in the garlic for 30 seconds, then sprinkle over the flour. Cook for 1 minute, stirring, so the flour loses its raw taste.
Make a silky chicken sauce: Pour in the wine (if using) and let it bubble for 1 to 2 minutes. Gradually add the hot stock, stirring as you go, until smooth and slightly thickened.
Finish the filling: Stir in the cream (or crème fraîche), Dijon mustard, tarragon, parsley, shredded chicken, salt, and pepper. Simmer gently for 3 to 4 minutes, then take off the heat. Taste and adjust seasoning.
Make the béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the warm milk a little at a time, whisking constantly to avoid lumps, then simmer for 3 to 5 minutes until thick and glossy.
Season the béchamel: Add nutmeg, salt, and pepper. The sauce should be well seasoned because it flavours the whole dish.
Assemble the layers: Spoon a thin layer of chicken and mushroom filling into the base of the dish. Add a single layer of lasagne sheets (break to fit). Spoon over more filling, then a layer of béchamel. Repeat until you have 3 to 4 layers, finishing with béchamel on top.
Add the topping: Sprinkle over the Cheddar and Parmesan evenly.
Bake: Bake for 35 to 45 minutes, until bubbling at the edges and golden on top. If the top colours too quickly, loosely cover with foil for the final 10 to 15 minutes.
Cool before slicing: Rest the lasagne for 10 to 15 minutes before cutting. This makes cleaner portions and gives the pasta time to settle into the sauces.

Tips

Why is my chicken and mushroom lasagne watery?

It’s almost always the mushrooms. Cook them until their liquid has completely evaporated and they start to colour. Also keep the filling at a gentle simmer so it thickens rather than steams.

How do I avoid a lumpy white sauce?

Warm your milk and add it gradually, whisking constantly. If you do get a few stubborn lumps, take the pan off the heat and whisk vigorously, or blend briefly with a stick blender.

What if my lasagne sheets are still a bit firm?

Make sure there is enough sauce touching every sheet, especially at the corners. If your dish looks a little dry before baking, splash 2 to 4 tablespoons of stock or milk around the edges.

How do I stop the top from over-browning?

Cover loosely with foil once it reaches the colour you like. Keep it loose so the lasagne still bakes and bubbles rather than turning soggy.

Serving Suggestions

Green salad with a sharp lemon dressing
Steamed broccoli, peas, or buttered green beans
Garlic bread or warm crusty bread for mopping up the sauce
Roasted carrots or cherry tomatoes for a sweet contrast

Storage

Room temperature

Keep covered for up to 2 hours, then refrigerate. Creamy lasagne is best treated as a fridge dish rather than left out for longer.

Refrigerator

Cool completely, cover well, and refrigerate for up to 3 days. Reheat in a 180°C (160°C fan) oven for 20 to 25 minutes, covered with foil, until piping hot throughout.

Freezing

Freeze tightly wrapped portions for up to 3 months. Defrost overnight in the refrigerator, then reheat covered as above. For best texture, add a small splash of milk or stock before reheating if it looks dry.

Nutrition

Calories: 520 kcal
Carbohydrates: 45 g
Protein: 36 g
Fat: 22 g
Saturated fat: 12 g
Sodium: 980 mg

Nutrition values are estimates and will vary based on ingredients used, brands, and portion size.

FAQs

Can I make chicken and mushroom lasagne ahead of time?

Yes. Assemble the lasagne, cool the sauces first, then cover and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the bake time if it’s going into the oven straight from the fridge.

Can I use raw chicken instead of cooked chicken?

For this recipe, cooked chicken is best because the sauce is built quickly and doesn’t allow enough time to safely cook raw chicken through. If you only have raw chicken, dice it and cook it fully in the pan after the onions (before the mushrooms), then proceed with the recipe.

Do I need to pre-cook lasagne sheets?

No, standard dried lasagne sheets work well as long as each sheet is well covered with sauce. Resting the lasagne after baking also helps the pasta finish softening in the heat of the dish.

What mushrooms are best for chicken and mushroom lasagne?

Chestnut mushrooms give the best flavour and colour, but closed cup mushrooms work too. For a deeper, more savoury finish, use a mix of chestnut mushrooms and a small handful of dried porcini (soaked, then chopped).

Can I swap double cream for crème fraîche?

Yes. Crème fraîche gives a slightly tangier, lighter sauce and is less likely to split. Double cream is richer and silkier. Either works well in this lasagne.