Name: Cheesy Mushroom Chicken Alfredo Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles (regular or oven-ready); 2 tablespoons olive oil; 2 cups cooked chicken, shredded or diced; 2 cups mushrooms, sliced (button or cremini); 3 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 1/2 cups grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon Italian seasoning; 2 cups shredded mozzarella cheese; 1/4 cup chopped fresh parsley (optional, for garnish)

Description

A rich and creamy Cheesy Mushroom Chicken Alfredo Lasagna combining tender chicken, sautéed mushrooms, and a luscious Alfredo sauce layered between tender lasagna noodles, topped with gooey mozzarella and baked to golden perfection. Perfect as a comforting main course for family dinners.

Ingredients

Scale

Pasta

9 lasagna noodles (regular or oven-ready)

Chicken and Mushroom Filling

2 tablespoons olive oil
2 cups cooked chicken, shredded or diced
2 cups mushrooms, sliced (button or cremini)
3 cloves garlic, minced

Alfredo Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning

Topping

2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley (optional, for garnish)

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Instructions

Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If using regular lasagna noodles, cook them according to package directions, then drain and set aside.
Sauté Mushrooms and Chicken: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until softened and browned, about 6 to 8 minutes. Add minced garlic and cook for an additional 1 minute. Stir in the cooked chicken, then remove the skillet from heat.
Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the whole milk and heavy cream until mixture is smooth. Cook while stirring frequently until the sauce slightly thickens, about 5 to 6 minutes. Stir in grated Parmesan cheese, salt, black pepper, and Italian seasoning. Remove from heat.
Assemble Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Lay down 3 lasagna noodles over the sauce. Top with one-third of the chicken and mushroom mixture, followed by a layer of Alfredo sauce and a sprinkle of shredded mozzarella cheese. Repeat the layering two more times, finishing with noodles, sauce, and the remaining mozzarella cheese on top.
Bake the Lasagna: Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and bake for an additional 15 minutes until the top is bubbly and golden brown.
Rest and Garnish: Allow the lasagna to rest for 10 minutes before slicing to serve. Garnish with chopped fresh parsley, if desired, and enjoy.

Notes

Use rotisserie chicken for convenience and to save time.
Add fresh spinach or sun-dried tomatoes to the chicken and mushroom mixture for extra flavor and texture.
Use oven-ready noodles to skip the boiling step.
If desired, substitute part of the whole milk with half-and-half for an even richer sauce.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American