Chicken & Mushroom Lasagne

ChickenMushroomLasagne2 copy
This recipe was originally from my mother-in-law. She was an amazing cook, and I was very fortunate to be given many of her favourite recipes over the years. I think of her when I cook this.
This was not a  Thermomix recipe originally,  I have adapted it.
You can substitute the wine for chicken stock but I suggest that you use wine if you can (open a nice bottle and drink the rest with the meal;)) The combination of the wine and the oregano really does make this very flavoursome. And don’t be worried that the meat sauce has a lot of liquid, this is normal and the liquid soaks into the lasagne sheets making them super soft and tasty.

Chicken & Mushroom Lasagne
Prep Time
Cook Time
Total Time
Recipe type: Chicken & Pork
Serves: 6
  • 1 large onion (or two small) Peeled and quartered
  • 15g olive oil
  • 500g mushrooms, sliced
  • 125g white wine (or chicken stock)
  • 2 Tbsp chopped oregano - fresh is best but dried will work too
  • 2 chicken breasts, cut into 4-5cm cubes
  • 375g lasagne sheets. Dried are fine, but fresh are great.
White Sauce
  • 500ml milk
  • 45g butter
  • 40g plain flour
  • 1 Tbsp seeded mustard
  • 100g cheese (cut into rough cubes)
  1. Chop onion speed 5. 3 seconds
  2. Add oil to onion and saute 100 degrees, 2 minutes, speed 1
  3. Add chicken, wine and oregano to onion and cook Varoma temperature, 20 minutes, reverse speed soft.
  4. Add sliced mushrooms to the bowl and use spatula to combine by hand. Remove and set aside in the fridge.
  5. Don't clean the bowl.
  6. Place cheese into the bowl and grate, speed 8, 6 seconds.
  7. Add butter, milk, mustard and flour, cook 90 degrees, 7 minutes, speed 4.
  8. Turn the oven on to preheat at 180 degrees.
  9. Grease a large casserole or lasagne dish and alternate layers of lasagne sheets, chicken mixture and cheese sauce. Finish with a layer of cheese sauce - you can top with extra grated cheese if you like.
  10. Bake for 35-40 minutes until golden brown on top.



  1. Christine says

    I made this last night DELICIOUS!! I added spinach to the chicken layer because I didn’t have enough mushrooms. Also used Thermomix EDC 3 tbs veg stock with 125 ml of water instead of wine. Lasagne sheets were fresh egg pasta. Thank you Karen

    • Cooking in the Chaos says

      Thanks Christine – so glad to hear you enjoyed it. The spinach sounds like a great addition. I am going to add some next time I make it.

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