Description
Cheesy Mushroom Chicken Alfredo Lasagna combines tender layers of pasta, creamy Alfredo sauce, juicy chicken, sautéed mushrooms, and gooey melted cheese. This indulgent and flavorful lasagna is the perfect comfort food for any occasion!
Ingredients
Scale
For the Chicken and Mushrooms:
- 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
For the 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
For the Lasagna:
- 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)
Instructions
- Cook the Chicken and Mushrooms:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 2-3 minutes).
Add the sliced mushrooms and cook until tender and golden brown (about 5 minutes). Season with salt and pepper.
Stir in the shredded chicken and cook for another 2-3 minutes, allowing the chicken to heat through. Set aside. - Make the Alfredo Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 1 minute).
Slowly whisk in the heavy cream and bring it to a simmer. Let the sauce cook for 3-5 minutes, stirring occasionally, until it begins to thicken.
Stir in the Parmesan cheese and mozzarella cheese, and continue to stir until the cheese has melted and the sauce is smooth. Season with garlic powder, salt, and pepper. - Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Assemble the Lasagna:
Spread a small amount of Alfredo sauce on the bottom of the prepared baking dish.
Place a layer of cooked lasagna noodles on top of the sauce.
Spread a layer of ricotta cheese over the noodles, followed by a layer of the chicken and mushroom mixture.
Drizzle with a generous amount of Alfredo sauce and top with a handful of shredded mozzarella cheese.
Repeat the layers: noodles, ricotta, chicken and mushrooms, Alfredo sauce, and mozzarella cheese, finishing with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan cheeses. - Bake:
Cover the lasagna with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly. - Serve:
Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh chopped parsley and serve!
Notes
- You can prepare the lasagna ahead of time by assembling it and refrigerating it until ready to bake. If refrigerated, add an extra 10-15 minutes to the baking time.
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream and use reduced-fat cheese.
- Feel free to add extra vegetables like spinach, zucchini, or bell peppers to the chicken and mushroom mixture for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 560
- Sugar: 4g
- Sodium: 870mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg