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a slice of portobello chicken lasagna on plate

Portobello Chicken Lasagna


Portobello Chicken Lasagna is creamy, savory, and bursting with cheesy deliciousness.  Perfect for date night or any night at all! 


  • 1 Tbsp. butter
  • 8 oz. portobello mushrooms, sliced
  • 1 small sweet onion, diced
  • 1/4 cup teriyaki sauce (ad)
  • 2 cups cooked rotisserie chicken, diced
  • 1/2 stick butter
  • 2 cups heavy cream
  • 1/2 tsp. dried Italian seasoning
  • 1 tsp. minced garlic
  • dash of cracked black pepper
  • 6 oz. parmesan cheese, shredded by hand
  • 1 lb. no-boil lasagna noodles (ad)
  • 16 oz. package mozzarella, shredded
  • sprinkle of dried parsley


  1. Preheat oven to 350 degrees.
  2. Melt butter in a cast iron skillet. (ad)
  3. Add mushrooms and onion and sauté for 5 minutes until mushrooms are tender.
  4. Add teriyaki sauce (ad) and chicken to skillet. Stir and set aside (keep warm).
  5. In a separate skillet or pot, melt 1/2 stick butter and pour in heavy cream.
  6. Simmer over medium low heat for 3 minutes.
  7. Stir in Italian seasoning, garlic and pepper.  Cook for another minute.
  8. Add shredded parmesan cheese and stir until creamy.
  9. Combine sauce with chicken mixture to make filling.
  10. Spoon a little filling into a 11 X 8 inch casserole dish.
  11. Sprinkle mozzarella on top.
  12. Cover the mixture with uncooked lasagna noodles. (ad)
  13. Repeat process 2 more times until ending with mozzarella cheese on top.
  14. Sprinkle entire dish with dried parsley.
  15. Bake in oven at 350 degrees for 40 minutes until golden brown and bubbly.


Shredding the parmesan cheese by hand will prevent lumps in sauce.

No-boil lasagna noodles (ad) work perfectly in this recipe. Make sure they are completely covered with sauce so edges won't be hard.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dishes
  • Method: Oven
  • Cuisine: Italian

Keywords: portobello, chicken, lasagna, parmesan, cheese, mozzarella, alfredo sauce, mushrooms, main dishes