Sophie’s Chicken and Mushroom Lasagne

Interior Designer, Cook and Mother Sophie Conran loves nothing more than getting together around the dinner table to share a delicious meal and conversation with her family. Here she shares one of her favourite recipes; chicken and mushroom lasagne.

I have been making this delicious alternative to a traditional lasagne as a family meal for years and the tantalizing smell wafting from the oven is so nostalgic to me. It is a real crowd pleaser and reminds me of my then much younger children with their hungry friends all piling into the kitchen, tucking in delightedly whilst starring excitedly in their multitude of escapades. It never fails to bring a smile to their faces even now and is a real comforter for all our treasured family & friends. It is best made from leftover roast chicken.

Sophie Conran


  • 500g cooked chicken, breast and thighs

  • 150g butter

  • 3 heaped teaspoons plain flour

  • 1 lt milk

  • 1 bay leaf

  • ½ teaspoon grated nutmeg

  • 400g button mushrooms

  • 3 cloves of garlic, chopped

  • 1 tablespoon fresh thyme leaves, chopped

  • 150g grated strong cheddar

  • 6-8 lasagne sheets 

  • 50g grated parmesan

  • Salt and pepper to taste


  1. Pre-heat the oven to 200°c / 180° Fan

  2. Melt half the butter in a large pan over a medium to low heat until it bubbles, but it doesn’t brown. Spoon in the flour and stir well for a couple of minutes. Continue stirring and add a third of the milk until it thickens and then add another third of the milk. Simmer, stirring occasionally – it should be the consistency of double cream. Add more milk of it begins to get too thick.  Add the bay leaf and nutmeg and simmer for 20-30 minutes, stirring often.

  3. Trim the mushrooms removing the stalks and cut in half. Heat the remaining butter in a frying pan and gently fry the mushrooms, garlic and thyme. Season with plenty of fresh black pepper and a little salt. Cook through until tender, remove from the heat and set aside.

  4. Cut the chicken into bite-sized pieces and stir into the mushrooms.

  5. Remove the sauce from the heat, discard the bayleaf and stir through the cheddar. Taste and season accordingly.

  6. Now you are ready to assemble your lasagne. First spread half of the chicken and mushrooms into the bottom of your lasagne dish. Pour over a third of the sauce, sprinkle half the cheddar and cover in lasagne sheets. Repeat with the layering, finshing with a final layer of sauce over the top lasagne sheets. Sprinkle with grated parmesan evenly and pop into the oven for half an hour.

  7. Serve with broccoli, beans and carrots 

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