Chicken, Mushroom, and Radicchio Lasagna Recipe

Chicken, Mushroom, and Radicchio Lasagna Recipe

How To Make Chicken, Mushroom, and Radicchio Lasagna

Try this loaded lasagna recipe for a tummy-filling dish! It contains layers of chicken, pasta, mushroom sauce, and ricotta for a flavorful bite.

Preparation: 15 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 25 minutes



  • 2chicken breast,boneless, skinless, halves
  • 1bay leaf
  • 2tspsalt
  • 2tbspolive oil
  • 1medium onion
  • 2large cloves garlic
  • lbsmushrooms
  • ¼tspfreshly ground pepper
  • 2medium heads radicchio
  • 1tbspfresh sage leaves,chopped
  • all purpose flour
  • 4cups2% milk
  • ½cupparmesan cheese,freshly grated
  • 1pinchground nutmeg
  • 1containerricotta cheese,part-skim
  • 1cupmozzarella cheese,part-skim, shredded
  • 1pkglasagna noodles,no boil


  1. In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon of salt, and enough water to cover chicken.

  2. Bring to a boil; skim off any foam. Reduce heat to low; simmer for 5 minutes. Remove pan from heat and let chicken cool in cooking liquid. Remove chicken and shred or chop into bite-size pieces. Set aside.

  3. In a large nonstick skillet over medium-low heat, heat 1 tablespoon of oil. Add onion; cook, stirring occasionally, for about 5 minutes until softened. Stir in garlic and cook, stirring, for 1 minute.

  4. Stir in mushrooms, ¼ teaspoon salt, and ⅛ teaspoon pepper. Increase heat to medium and cook, stirring occasionally, until mushroom liquid evaporates, 10 to 15 minutes. Remove mushroom mixture to a bowl.

  5. In a skillet over medium-high heat, heat remaining oil. Stir in radicchio and ¼ teaspoon salt; cook, stirring frequently, for about 5 minutes until radicchio wilts and liquid evaporates.

  6. Stir in sage and cook 1 minute. Return mushroom mixture to skillet and stir to combine; set aside.

  7. Place flour in a large saucepan. Gradually whisk in milk until smooth. Over medium heat, cook, stirring frequently, until sauce comes to a boil. Reduce heat to low and simmer for 3 minutes, stirring constantly.

  8. Remove pan from heat; stir in ¼ cup Parmesan cheese, nutmeg, ½ teaspoon salt, and ⅛ teaspoon pepper. Set aside.

  9. Preheat oven to 375 degrees F. Spray a 13×9-inch baking dish with cooking spray. In a small bowl, combine ricotta and mozzarella cheeses; stir well.

  10. Reserve 1 cup sauce for top layer. Spread ½ cup sauce in bottom of prepared dish. Arrange 4 lasagna noodles over sauce, overlapping noodles slightly to fit. Spread with ½ cup ricotta mixture.

  11. Spoon on ½ of mushroom mixture. Top with ½ of chicken. Pour ½ of remaining sauce over chicken. Repeat layering. Top with remaining lasagna noodles and spread with reserved 1 cup sauce.

  12. Coat a sheet of foil with cooking spray and cover baking dish. Bake lasagna for 35 minutes. Uncover dish and sprinkle with remaining Parmesan cheese. Bake uncovered for 15 minutes. Let stand 15 minutes.

  13. Serve and enjoy.


  • Calories: 579.58kcal
  • Fat: 22.82g
  • Saturated Fat: 10.72g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 8.21g
  • Polyunsaturated Fat: 2.18g
  • Carbohydrates: 58.60g
  • Fiber: 3.74g
  • Sugar: 10.58g
  • Protein: 35.45g
  • Cholesterol: 76.40mg
  • Sodium: 943.31mg
  • Calcium: 515.65mg
  • Potassium: 830.87mg
  • Iron: 2.39mg
  • Vitamin A: 173.49µg
  • Vitamin C: 6.20mg
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