Description

This Cheesy Mushroom Chicken Alfredo Lasagna is a rich and creamy Italian-inspired dish combining tender shredded chicken, sautéed mushrooms, and layers of gooey cheeses and Alfredo sauce all baked to golden perfection. Perfect for comforting family dinners or special occasions, this lasagna offers a delicious twist on traditional recipes with its velvety mushroom Alfredo and multiple cheesy layers.

Ingredients

Chicken and Mushroom Mixture

2 tablespoons olive oil
2 boneless, skinless chicken breasts (cooked and shredded)
1 small onion (chopped)
2 cloves garlic (minced)
8 oz mushrooms (sliced)
Salt and pepper to taste

Alfredo Sauce

1/2 cup unsalted butter
4 cloves garlic (minced)
2 cups heavy cream
1 1/2 cups grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1/2 teaspoon garlic powder
Salt and pepper to taste

Lasagna Layers

12 lasagna noodles (cooked al dente or no-boil)
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese (for layering and topping)
1/4 cup grated Parmesan cheese (for topping)
Fresh parsley (chopped, for garnish)

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Instructions

Prepare the chicken and mushrooms: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes. Stir in the cooked, shredded chicken. Season with salt and pepper to taste. Remove from heat and set aside.
Make the Alfredo sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer. Reduce the heat to low and whisk in the grated Parmesan cheese, shredded mozzarella cheese, garlic powder, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Remove from heat.
Preheat the oven and prepare noodles: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them in boiling salted water according to package instructions until al dente. Drain and set aside. If using no-boil noodles, they can be used directly.
Assemble the lasagna: In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles, then layer half of the chicken and mushroom mixture. Spoon and spread a third of the Alfredo sauce over the top, then sprinkle with a third of the shredded mozzarella cheese. Repeat layering noodles, ricotta, chicken mixture, Alfredo sauce, and mozzarella cheese. Finish with a final layer of noodles, the remaining Alfredo sauce, and the remaining mozzarella cheese. Sprinkle the 1/4 cup grated Parmesan cheese evenly on top.
Bake the lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is bubbly and golden brown.
Rest and garnish: Remove the baked lasagna from the oven and let it rest for 10-15 minutes to set. Garnish with freshly chopped parsley before slicing and serving.

Notes

For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
You can cook the chicken breasts fresh or use leftover cooked chicken for convenience.
If you prefer, mushrooms can be replaced or combined with spinach or zucchini for a vegetable variation.
Make ahead option: Assemble the lasagna a day before and refrigerate; bake the next day, adding 5-10 extra minutes to baking time if chilled.
Letting the lasagna rest before cutting helps it firm up and prevents it from falling apart when serving.