Description
This Cheesy Mushroom Chicken Alfredo Lasagna is a rich and comforting Italian-inspired dish that layers tender shredded chicken, sautéed mushrooms, and creamy Alfredo sauce with three types of cheese and lasagna noodles. Perfect for a hearty family dinner, it combines savory flavors with a luscious, creamy texture that melts in your mouth.
Ingredients
Scale
Chicken and Vegetables
- 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
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
Lasagna Assembly
- 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
- Prepare the Chicken and Mushrooms: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and any moisture has evaporated. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer and cook until slightly thickened. Gradually whisk in the grated Parmesan and shredded mozzarella cheese until the sauce is smooth and creamy. Add garlic powder, salt, and pepper to taste. Remove from heat.
- Cook and Shred the Chicken: If not already cooked, cook the chicken breasts by boiling or baking until fully cooked, then shred them into bite-sized pieces.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of Alfredo sauce. Place a layer of lasagna noodles over the sauce. Spread a mixture of shredded chicken, mushrooms, ricotta cheese, and some mozzarella cheese on top of the noodles. Drizzle with more Alfredo sauce. Repeat layering with noodles, chicken mixture, and sauce until all ingredients are used, finishing with a final layer of noodles and Alfredo sauce. Top with remaining mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.
- Garnish and Serve: Let the lasagna rest for 10 minutes after baking. Garnish with chopped fresh parsley before slicing and serving.
Notes
- Use no-boil lasagna noodles to save prep time, but ensure the sauce is ample to cook them through.
- Shredded rotisserie chicken is a convenient shortcut.
- For a lighter version, substitute half-and-half for heavy cream and use part-skim cheeses.
- Make ahead by assembling the lasagna and refrigerating for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
