Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American baked dish featuring layers of tender lasagna noodles, sautéed mushrooms, shredded chicken, and rich Alfredo sauce made from butter, cream, and Parmesan cheese. Perfect for a hearty family dinner, it’s an indulgent twist on classic lasagna with a velvety white sauce and gooey mozzarella topping.
Ingredients
Scale
Lasagna and Sauce
- 9 lasagna noodles
- 2 tablespoons olive oil
- 2 cups cooked shredded chicken
- 2 cups sliced mushrooms (button or cremini)
- 3 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese and Garnish
- 2 cups shredded mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet to keep them from sticking.
- Sauté Mushrooms and Garlic: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they become browned and tender, about 5–6 minutes. Add minced garlic and sauté for an additional minute. Remove from heat and set aside.
- Prepare Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Gradually add the milk and cream, whisking constantly until the sauce is smooth and thickened, about 5–7 minutes. Stir in the grated Parmesan cheese, Italian seasoning, salt, and pepper. Fold in the sautéed mushrooms and shredded chicken, mixing well.
- Assemble Lasagna: Spread a thin layer of the Alfredo sauce on the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles over the sauce. Top with more sauce and sprinkle with shredded mozzarella cheese. Repeat the layering process two more times, finishing with sauce and the remaining mozzarella cheese on top.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes, or until the lasagna is bubbly and the cheese is golden and melted.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing to allow it to set. Garnish with chopped parsley if desired and serve warm.
Notes
- Substitute rotisserie chicken for a quick and easy shortcut.
- Add spinach or cooked broccoli to the sauce or layers for added vegetables and nutrition.
- This lasagna freezes well—assemble it ahead of time and bake when ready to serve for convenient meal prep.
