Portobello Chicken Lasagna
Portobello Chicken Lasagna is creamy, savory, and bursting with cheesy deliciousness. Perfect for date night or any night at all!
Servings: 6
Calories: 1074kcal
Ingredients
- 1 Tbsp. butter
- 8 oz. portobello mushrooms sliced
- 1 small sweet onion diced
- ¼ cup teriyaki sauce ad
- 2 cups cooked rotisserie chicken diced
- ½ stick butter
- 2 cups heavy cream
- ½ 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
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a cast iron skillet. (ad)
- Add mushrooms and onion and sauté for 5 minutes until mushrooms are tender.
- Add teriyaki sauce (ad) and chicken to skillet. Stir and set aside (keep warm).
- In a separate skillet or pot, melt ½ stick butter and pour in heavy cream.
- Simmer over medium low heat for 3 minutes.
- Stir in Italian seasoning, garlic and pepper. Cook for another minute.
- Add shredded parmesan cheese and stir until creamy.
- Combine sauce with chicken mixture to make filling.
- Spoon a little filling into a 11 X 8 inch casserole dish.
- Sprinkle mozzarella on top.
- Cover the mixture with uncooked lasagna noodles. (ad)
- Repeat process 2 more times until ending with mozzarella cheese on top.
- Sprinkle entire dish with dried parsley.
- Bake in oven at 350 degrees for 40 minutes until golden brown and bubbly.
Notes
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.
Nutrition
Calories: 1074kcal | Carbohydrates: 67g | Protein: 61g | Fat: 64g | Saturated Fat: 36g | Sodium: 1714mg | Potassium: 526mg | Fiber: 4g | Sugar: 6g | Vitamin C: 2mg | Calcium: 786mg | Iron: 1mg