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Cheesy Mushroom Chicken Alfredo Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 69 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

A rich and creamy Cheesy Mushroom Chicken Alfredo Lasagna that layers tender lasagna noodles with sautéed mushrooms, shredded chicken, and a luscious Alfredo sauce blend, topped with ricotta, mozzarella, and Parmesan cheeses. This Italian-American classic is baked to golden perfection and makes a satisfying main course perfect for family dinners or special occasions.

Ingredients

Lasagna Components

  • 9 lasagna noodles, cooked and drained
  • 2 cups cooked shredded chicken breast
  • 2 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 2 cups Alfredo sauce (homemade or store-bought)
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Cooking Ingredients

  • 2 tablespoons olive oil

Instructions

  1. Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ease cleanup.
  2. Sauté Mushrooms and Garlic: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until browned and tender, about 5 to 6 minutes. Add minced garlic and sauté for an additional 1 to 2 minutes until fragrant.
  3. Combine Chicken and Sauce: Stir the cooked shredded chicken breast into the skillet with mushrooms and garlic. Pour in half of the Alfredo sauce and season with Italian seasoning, salt, and pepper. Mix well to combine and remove the skillet from heat.
  4. Layer the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top. Spread half of the chicken and mushroom mixture evenly over the noodles. Add spoonfuls of ricotta cheese and then sprinkle mozzarella and Parmesan cheeses over the filling. Repeat the layering: noodles, remaining chicken mixture, ricotta, and cheeses.
  5. Top and Cover: Place the final 3 lasagna noodles on top. Spread the remaining Alfredo sauce evenly over the noodles, then sprinkle with the remaining mozzarella and Parmesan cheese to form a cheesy crust.
  6. Bake Covered: Cover the baking dish with aluminum foil and place in the oven. Bake for 25 minutes, allowing the flavors to meld and ingredients to heat through.
  7. Bake Uncovered to Finish: Remove the foil and continue baking for an additional 10 to 15 minutes until the lasagna is bubbly and the cheese on top turns golden and slightly crisp.
  8. Rest and Garnish: Remove the lasagna from the oven and let it rest for 10 minutes to set and make slicing easier. Garnish with chopped parsley if desired before serving.

Notes

  • Use rotisserie chicken for convenience to shorten prep time, or sauté fresh chicken breasts if preferred.
  • Add fresh spinach or chopped sun-dried tomatoes between layers for extra flavor, color, and texture.
  • For a lighter version, substitute part of the mozzarella with part-skim cheese and use a low-fat Alfredo sauce.
  • Allow lasagna to rest before slicing to help it hold its shape better when served.

Find it online: https://slsrecipes.com/cheesy-mushroom-chicken-alfredo-lasagna-recipe/