Baked Lasagna Recipe with Mushroom and White Sauce

Baked Lasagna Recipe with Mushroom and White Sauce

Yayyy! It’s party and guests are coming for dinner. What to cook? Any guess? Yes..! It’s lasagna time; so no need to worry we have scrumptious, mouthwatering, juicy and cheesy lasagna here.

I don’t make it every now and then, but I’m obsessed with it. Literally! I dreamt about lasagna all the time, I can’t keep my mind away from the tempting layers of lasagna because it is so cheesy and so creamy and I love cheese very much.

Lasagna has many different versions around the world and in Italy too. But when we talk about real lasagna and traditional shape of lasagna it’s long, flat strips that make the cheesy layers of lasagna. You can fill the layers with your favourite filling, white sauce, red sauce, turkey, chicken, beef anything you prefer.

We use dried sheets of lasagna but let me tell you fresh egg sheets of lasagna tastes better than dried sheets. You can make fresh lasagna sheets at home but it needs so much practice and patience. So don’t worry if you don’t know how to make fresh sheets. Dried sheets also acceptable, you simply go market and buy them and make your favourite lasagna at home.

You can adjust the ingredients according to your taste there are no hard and fast rules that you have to follow the

Ingredients For Baked Lasagna Recipe

  • 1 cup frozen peas
  • 1 kg ground chicken (turkey, beef)
  • 2 tbsp olive oil
  • 1 cup chopped mushrooms
  • 2 tbsp olive oil
  • 1/4 Tsp oregano
  • 1/4 Tsp dried parsley
  • Salt to taste
  • 1/4 cup water
  • 1 large fresh mozzarella chopped
  • 16 lasagna strips
  • 1 cups freshly grated parmesan cheese
  • 1 medium baking pan

For the sauce:

  • 2 cups of milk
  • 2 tbsp cup butter
  • Salt to taste
  • 2 tbsp flour


  • In a pan, over medium heat let the butter melt, blend flour and salt in it, steadily whipped in milk, cook over medium heat until mixture started thickens, remove from heat
  • Boil peas in hot water and about 10 minutes, add olive oil in medium frying pan, add chicken and cook it properly then add mushrooms, oregano, parsley, salt and water, cook on medium heat until tender and water has dried up, keep in mind don’t  let them burn. When cook, add the peas, to the mushrooms and merge well.
  • In a baking pan spread a scoop of sauce on the bottom of the pan (it will keep the lasagna from affix) make 4 layers, place lasagna strips on top, add 1 1/2 to 2 scoops of sauce, 1/4 of the mixture spread on top, chopped mozzarella, and grated parmesan cheese for 4 layers. Bake in 250 Celsius oven for approximately 30 minutes, bake lasagna until the cheese gets its golden colour. Let sit for 5 minutes before cutting. Enjoy…!


Serving Size: 100 g • Total fat 4.9 g, Saturated Fat: 2.3 g • Calories: 135 g • Total carbs 15 g • Vitamin C 4% • sugar 3.1 g • Cholesterol 17 mg • protein 7 g, Calcium 8%

Check Out Our Other Recipes:  AVOCADO RECIPE EGG SALAD

2 thoughts on “Baked Lasagna Recipe with Mushroom and White Sauce”

Leave a Reply

Your email address will not be published. Required fields are marked *

Please wait...

Subscribe to our Blog

Want to be notified when our article is published? Enter your email address and name below to be the first to know.