Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American dish layered with tender shredded chicken, sautéed mushrooms, and rich Alfredo sauce made from butter, cream, and Parmesan cheese. It combines the classic flavors of chicken Alfredo with cheesy lasagna noodles for a hearty main course perfect for family dinners or special occasions.
Ingredients
Lasagna Base
- 9 lasagna noodles
Chicken and Mushroom Mixture
- 2 tablespoons olive oil
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F. Cook the lasagna noodles according to the package instructions until al dente, then drain well and set aside to prevent sticking.
- Sauté Mushrooms and Chicken: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until softened. Add minced garlic and Italian seasoning, cooking for an additional minute until fragrant. Stir in the shredded cooked chicken and then remove the skillet from heat.
- Make Alfredo Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Continue to cook and whisk for 5–7 minutes until the sauce thickens. Remove from heat and stir in grated Parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Arrange three cooked lasagna noodles over the sauce. Spread a portion of the chicken and mushroom mixture evenly over the noodles, then ladle a layer of Alfredo sauce on top. Sprinkle with shredded mozzarella cheese. Repeat these layers twice more, finishing the top layer with Alfredo sauce and a final sprinkling of mozzarella cheese.
- Bake the Lasagna: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Once baked, let the lasagna rest for 10 minutes to set before slicing. Garnish with chopped parsley if desired for a fresh, colorful finish. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick shortcut to cooked shredded chicken.
- Add fresh spinach or swap mushrooms for another vegetable like zucchini or bell peppers to vary the flavor.
- Lasagna can be assembled a day in advance, covered, and refrigerated until ready to bake.
