Lasagna is usually made with beef, but I prefer it with ground chicken thighs and mushrooms. If you don’t like mushroom, they can easily be omitted from this recipe. I used chicken thighs instead of chicken breast because chicken thighs aren’t as dry. It might just be me, but I feel that using chicken instead of beef makes the dish a little lighter. This recipe has been a family favorite for years. Hopefully it can become a favorite in your family as well 🙂

LasagnaIngredients:

1/4 cup olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
8 oz portobello mushrooms
1 lb ground chicken thighs
1 tsp salt
1/2 tsp pepper
3 cups traditional Prego sauce
1 1/2 cup parmesean cheese
2 cups ricotta cheese
2 cups cottage cheese
1/3 cup half & half
2 cups mozzarella cheese
11 lasagna sheets
Instructions:

1. Chop the onion, garlic, and mushrooms.

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2. In a skillet, heat olive oil to medium high. Add the chopped onion and garlic and sauté until the onion is translucent.

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3. Add the chopped mushrooms to the onion and sauté until fully cooked.

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4. Add ground chicken thighs to the skillet and stir until completely cooked. Then add the salt, pepper, and prego sauce.

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5. In a separate bowl combine the parmesan cheese, ricotta cheese, cottage cheese, and half & half.

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6. Cook the lasagna sheets according to the package.

7. In a deep 9×13 inch baking dish spread about 1/4 cup of the meat sauce. Then spread 4 sheets of cooked lasagna on top. Or enough sheets to cover the entire surface.

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8. Add a more generous layer of the meat sauce on top of the lasagna sheets. Add half of the cheese mixture on top of the of the meat sauce. Then sprinkle about 1 cup of mozzarella cheese.

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9. Add 4 more sheets of lasagna, another generous layer of the meat sauce, the other half of the cheese mixture, and 1 cup of mozzarella. If you want, add some extra Parmesan cheese on top as well.

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10. When covering the baking dish with foil, try not to let the foil touch the cheese so it doesn’t stick to it. Bake at 370 degrees for 1 hour. Cooking time may vary depending on the oven.

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5.0 from 1 reviews
Chicen and Mushroom Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • ¼ cup olive oil
  • 1 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 8 oz portobello mushrooms
  • 1 lb ground chicken thighs
  • 1 tsp salt
  • ½ tsp pepper
  • 3 cups traditional Prego sauce
  • 1½ cup parmesean cheese
  • 2 cups ricotta cheese
  • 2 cups cottage cheese
  • ⅓ cup half & half
  • 2 cups mozzarella cheese
  • 11 lasagna sheets
Instructions
  1. Chop the onion, garlic, and mushrooms.
  2. In a skillet, heat olive oil to medium high. Add the chopped onion and garlic and sauté until the onion is translucent.
  3. Add the chopped mushrooms to the onion and sauté until fully cooked.
  4. Add ground chicken thighs to the skillet and stir until completely cooked. Then add the salt, pepper, and prego sauce.
  5. In a separate bowl combine the parmesan cheese, ricotta cheese, cottage cheese, and half & half.
  6. Cook the lasagna sheets according to the package.
  7. In a deep 9x13 inch baking dish spread about ¼ cup of the meat sauce. Then spread 4 sheets of cooked lasagna on top. Or enough sheets to cover the entire surface.
  8. Add a more generous layer of the meat sauce on top of the lasagna sheets. Add half of the cheese mixture on top of the of the meat sauce. Then sprinkle about 1 cup of mozzarella cheese.
  9. Add 4 more sheets of lasagna, another generous layer of the meat sauce, the other half of the cheese mixture, and 1 cup of mozzarella. If you want, add some extra Parmesan cheese on top as well.
  10. When covering the baking dish with foil, try not to let the foil touch the cheese so it doesn't stick to it. Bake at 370 degrees for 1 hour. Cooking time may vary depending on the oven.