Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American baked pasta dish featuring layers of tender lasagna noodles, rich Alfredo sauce with shredded chicken, sautéed mushrooms, and a blend of cheeses. It’s perfect for a hearty family dinner or special occasion, combining the savory flavors of garlic, Parmesan, and Italian seasoning for a deliciously satisfying meal.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 2 cups cooked chicken (shredded or diced)
- 2 cups mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped parsley (optional, for garnish)
Alfredo Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. Drain and set aside to prevent sticking.
- Sauté Mushrooms and Garlic: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 6–8 minutes until they are browned and their moisture has evaporated. Add the minced garlic and cook for an additional minute until fragrant. Remove the mushroom mixture from the pan and set aside.
- Make Alfredo Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux, ensuring it doesn’t brown. Gradually whisk in the whole milk and heavy cream, continuing to whisk until the sauce thickens and comes to a simmer, about 5 minutes.
- Add Cheese and Seasonings: Stir the grated Parmesan cheese, Italian seasoning, salt, and black pepper into the thickened sauce. Then add the cooked chicken and sautéed mushrooms, stirring to thoroughly combine all ingredients into a creamy Alfredo mixture.
- Assemble Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the chicken Alfredo sauce on the bottom. Layer 3 cooked lasagna noodles over the sauce. Spread more Alfredo sauce on the noodles, add a few dollops of ricotta cheese, and sprinkle some shredded mozzarella. Repeat these layers two more times, ending with a final layer of sauce and a generous sprinkle of mozzarella cheese on top.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the cheese to melt evenly.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the top is bubbly, golden, and slightly browned.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set up for clean slicing. Garnish with chopped parsley if desired before serving.
Notes
- You can use rotisserie chicken for convenience and added flavor.
- If you prefer, swap ricotta cheese with cottage cheese for a lighter texture.
- Add fresh spinach or sun-dried tomatoes to the sauce for extra color and taste.
- This lasagna freezes well; assemble it ahead of time and bake directly from frozen, adding extra baking time as needed.
- Ensure noodles are well drained and separated to prevent sticking before layering.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 4g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
