Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American classic featuring layers of tender lasagna noodles, sautéed mushrooms, shredded chicken, and a rich homemade Alfredo sauce. Baked to golden perfection, it’s an ideal meal for family dinners or entertaining guests.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
- 2 tablespoons olive oil
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Mushrooms and Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until softened, about 5 minutes. Add minced garlic and Italian seasoning, cooking for another minute until fragrant. Stir in the shredded cooked chicken and remove the skillet from heat.
- Make the Alfredo Sauce: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Gradually add 3 cups of whole milk and 1 cup of heavy cream while whisking constantly to avoid lumps. Continue whisking and cook for 5–7 minutes until the sauce thickens. Stir in grated Parmesan cheese, salt, and black pepper until fully melted and smooth.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles over the sauce. Layer with a portion of the chicken and mushroom mixture, then add another layer of Alfredo sauce and a sprinkle of shredded mozzarella cheese. Repeat this layering process three times, finishing with a final layer of sauce and mozzarella on top.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15–20 minutes until the sauce is bubbly and the top is golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to let it set. Garnish with chopped parsley if desired and serve warm.
Notes
- Use rotisserie chicken for an easy shortcut.
- Add spinach or substitute mushrooms with other vegetables like zucchini or bell peppers for variety.
- You can assemble the lasagna a day ahead, cover it, and refrigerate until ready to bake.
- For a vegetarian version, omit the chicken and add extra mushrooms or vegetables.
