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
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
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
