Name: Cheesy Mushroom Chicken Alfredo Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles; 2 cups cooked shredded chicken; 2 cups mushrooms, sliced; 3 cloves garlic, minced; 1 1/2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 2 tablespoons chopped parsley, plus more for garnish; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 teaspoon black pepper

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If you’re in the mood for a dinner that’s pure comfort but still feels a little fancy, Cheesy Mushroom Chicken Alfredo Lasagna is exactly what you need. This dreamy casserole is a masterpiece of creamy Alfredo sauce, tender shredded chicken, and savory mushrooms all nestled between layers of pasta and an irresistible trio of cheeses. Every bite is rich, melty, and packed with flavor, making it the ultimate centerpiece for a family gathering or just a cozy night in. If you love classic lasagna but crave a white-sauce twist, you absolutely have to try this version—it’s a personal favorite that never fails to impress!

Cheesy Mushroom Chicken Alfredo Lasagna Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, everyday ingredients can come together to make something so spectacular. Each element in this Cheesy Mushroom Chicken Alfredo Lasagna plays a crucial role, from the creamy cheeses to the earthy mushrooms, creating layers of flavor and texture you’ll crave again and again.

Lasagna noodles: The backbone of the dish—make sure to cook them just until al dente for the best texture.
Olive oil: Adds a touch of richness and helps brown the mushrooms beautifully.
Cooked shredded chicken: Rotisserie chicken is a fantastic shortcut here for juicy, flavorful meat.
Mushrooms (sliced): Give the lasagna an earthy depth and meaty texture that pairs so well with chicken.
Garlic (minced): Infuses the filling with a subtle, savory aroma that’s impossible to resist.
Unsalted butter: The base for a velvety roux, ensuring your Alfredo sauce is ultra-creamy.
All-purpose flour: Thickens the sauce to just the right consistency for perfect layering.
Whole milk: Makes the sauce rich and smooth without being too heavy.
Heavy cream: Adds extra decadence and that luscious mouthfeel to the Alfredo sauce.
Parmesan cheese (grated): Salty, nutty, and absolutely essential for authentic Alfredo flavor.
Mozzarella cheese (shredded): Melts into gooey perfection on top and between the layers.
Ricotta cheese: Brings a creamy, fluffy layer that balances the richness of the sauce.
Ground nutmeg: Just a pinch elevates the Alfredo sauce with a warm, subtle spice.
Salt: Enhances every other flavor in the dish.
Black pepper: A gentle kick of heat that rounds out the taste.
Chopped parsley (plus more for garnish): Adds a pop of color and freshness both in the sauce and as a finishing touch.

How to Make Cheesy Mushroom Chicken Alfredo Lasagna

Step 1: Prepare the Noodles

Start by preheating your oven to 375°F. Cook your lasagna noodles according to the package directions until they’re just al dente—this helps them hold up after baking. Drain them and set aside, separated, so they don’t stick together while you prep the rest of the ingredients.

Step 2: Sauté the Mushrooms and Garlic

Heat olive oil in a large skillet over medium heat, then add your sliced mushrooms. Let them cook undisturbed for a few minutes to get those beautiful golden edges, then stir and continue cooking for 6 to 8 minutes until they’re deeply browned and fragrant. Add the minced garlic, letting it sizzle just for a minute to release its aroma. Remove the skillet from heat and set the mixture aside—you’ll love the savory boost it gives the Cheesy Mushroom Chicken Alfredo Lasagna.

Step 3: Make the Creamy Alfredo Sauce

In a saucepan, melt unsalted butter over medium heat. Sprinkle in the flour and whisk constantly for about a minute to create a smooth, bubbly roux. Gradually pour in the whole milk and heavy cream, whisking all the while to keep lumps at bay. Let the sauce simmer for 3 to 5 minutes, stirring until it thickens to a silky, pourable consistency. Stir in the Parmesan cheese, ground nutmeg, salt, black pepper, and a handful of chopped parsley. The sauce should be rich, creamy, and packed with classic Alfredo flavor—just perfect for this lasagna.

Step 4: Assemble the Lasagna

Grease a 9×13-inch baking dish and spread a thin layer of Alfredo sauce on the bottom. Lay down 3 noodles, overlapping slightly. Dollop on half the ricotta cheese, scatter half the shredded chicken, spoon over half the mushroom mixture, and then drizzle a third of the sauce over everything. Repeat the layering once more: noodles, ricotta, chicken, mushrooms, and sauce. Finish with the last 3 noodles, the rest of the Alfredo sauce, and a generous sprinkle of shredded mozzarella cheese right on top.

Step 5: Bake to Golden Perfection

Cover the baking dish with foil and bake for 25 minutes to help everything meld together. Then, remove the foil and bake for another 10 to 15 minutes until the top is bubbly and beautifully golden brown. Let your Cheesy Mushroom Chicken Alfredo Lasagna rest for at least 10 minutes before slicing—this makes serving so much easier and helps the layers stay intact.

Step 6: Garnish and Serve

Before you bring your masterpiece to the table, scatter some extra chopped parsley over the top for a bright, fresh finish. Now it’s ready to slice and savor!

How to Serve Cheesy Mushroom Chicken Alfredo Lasagna

Garnishes

A generous sprinkle of fresh parsley is the classic touch, but you can also add a little extra grated Parmesan or a dusting of black pepper. For a bit of color and a zingy contrast, try a few ribbons of lemon zest or a handful of microgreens—these little flourishes make your Cheesy Mushroom Chicken Alfredo Lasagna irresistible both to the eye and the palate.

Side Dishes

This lasagna is rich and satisfying, so it really shines next to simple, crisp sides. A fresh green salad with a light vinaigrette, some roasted or steamed broccoli, or even garlicky green beans pair beautifully. Don’t forget a basket of warm, crusty bread to soak up every last bit of that luscious Alfredo sauce!

Creative Ways to Present

If you want to elevate your Cheesy Mushroom Chicken Alfredo Lasagna for a special occasion, bake it in individual ramekins for personal servings, or cut it into small squares and serve as hearty appetizers. You can even use mini loaf pans for a fun, dinner-party twist. No matter how you serve it, those gorgeous, creamy layers will steal the show.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Mushroom Chicken Alfredo Lasagna keeps beautifully in the fridge. Just cover the baking dish tightly with foil or transfer slices to an airtight container. It’ll stay fresh for up to 4 days and makes a decadent lunch or quick weeknight dinner.

Freezing

This lasagna is a freezer superstar! Assemble it right up to the baking step, then wrap tightly in foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to heat through completely.

Reheating

For best results, reheat slices in the oven at 350°F, covered with foil, until warmed through—this keeps the layers moist and the cheese perfectly melty. You can also microwave individual pieces, but be sure to cover them so they don’t dry out.

FAQs

Can I use pre-cooked noodles or no-boil noodles?

Absolutely! If you want to save time, no-boil lasagna noodles work well in Cheesy Mushroom Chicken Alfredo Lasagna—just make sure your sauce is a little thinner to help soften them as they bake.

What can I substitute for mushrooms?

If mushrooms aren’t your thing, try thinly sliced zucchini or spinach for a fresh twist. Both add lovely color and texture without overpowering the other flavors.

Can I make Cheesy Mushroom Chicken Alfredo Lasagna vegetarian?

Definitely! Simply leave out the chicken and double up on the mushrooms or your favorite veggies. The creamy Alfredo and cheese still make this dish wonderfully satisfying.

How do I know when the lasagna is done baking?

Look for a bubbling sauce around the edges and a golden, melted cheese layer on top. Letting it rest for 10 minutes after baking also helps the layers firm up for perfect slices.

Can I assemble the lasagna ahead of time?

Yes! Cheesy Mushroom Chicken Alfredo Lasagna can be assembled up to a day in advance. Just cover and refrigerate until you’re ready to bake—this makes it a fantastic option for entertaining or meal prep.

Final Thoughts

I can’t recommend Cheesy Mushroom Chicken Alfredo Lasagna enough if you’re craving something comforting, creamy, and downright special. It’s a guaranteed crowd-pleaser and a wonderful way to treat yourself and your loved ones. Give it a try—you’re going to fall in love with every cheesy, savory bite!

Cheesy Mushroom Chicken Alfredo Lasagna Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Cheesy Mushroom Chicken Alfredo Lasagna is a rich and creamy Italian-American comfort dish featuring layers of tender lasagna noodles, shredded chicken, sautéed mushrooms, and a luscious homemade Alfredo sauce made with Parmesan, ricotta, and mozzarella cheeses. Baked until bubbly and golden, it’s perfect for a hearty family dinner or special occasion.

Ingredients

Scale

Lasagna Components

9 lasagna noodles
2 cups cooked shredded chicken
2 cups mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
2 tablespoons chopped parsley, plus more for garnish

Sauce Ingredients

2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat and Cook Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and set aside to prevent sticking.
Sauté Mushrooms and Garlic: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until browned and tender, about 6 to 8 minutes. Stir in minced garlic and cook for an additional minute to release their aroma. Remove from heat and set aside.
Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in whole milk and heavy cream until smooth. Simmer gently for 3 to 5 minutes until the sauce thickens. Stir in grated Parmesan cheese, ground nutmeg, salt, and black pepper. Remove from heat and mix in chopped parsley for freshness.
Assemble Lasagna Layers: Spread a thin layer of the Alfredo sauce on the bottom of a greased 9×13-inch baking dish to prevent sticking. Layer 3 lasagna noodles evenly, then add half the ricotta cheese, half the shredded chicken, half the sautéed mushrooms, and one-third of the Alfredo sauce. Repeat the layering with noodles, ricotta, chicken, mushrooms, and another third of the sauce. Finish by topping with the remaining noodles, the last of the sauce, and evenly sprinkle shredded mozzarella cheese on top.
Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the lasagna is bubbly and the top is golden brown.
Rest and Garnish: Let the baked lasagna rest for about 10 minutes to set. Garnish with extra chopped parsley before slicing and serving to add a pop of color and flavor.

Notes

Using rotisserie chicken is a great shortcut to save time and add extra flavor.
For variation, try adding spinach or swapping mushrooms with zucchini for different vegetable options.
This dish can be prepared a day ahead and baked fresh when ready to serve, making it ideal for entertaining or meal prep.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American