Description
This Mushroom Chicken Alfredo Lasagna is a rich and creamy Italian-American dish featuring layers of tender lasagna noodles, savory shredded chicken, sautéed mushrooms, and a luscious homemade Alfredo sauce. Perfectly baked to golden bubbly perfection and garnished with fresh parsley, this comforting lasagna combines the earthy flavors of mushrooms with cheesy, garlicky goodness for a satisfying main course.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles, cooked and drained
- 2 cups cooked shredded chicken
- 3 cups sliced mushrooms (such as cremini or button)
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Sauté
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Alfredo Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Sauté Mushrooms: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for about 8 minutes until they release moisture and turn golden brown. Stir in the minced garlic and cook for another minute, then remove from heat and set aside.
- Make Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce is smooth and thickened, about 5-7 minutes. Stir in Parmesan cheese, salt, black pepper, and nutmeg if using, until the cheese melts and the sauce is silky.
- Assemble 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 as the first layer. Add one-third of the shredded chicken, sautéed mushrooms, more Alfredo sauce, and a portion of the shredded mozzarella cheese. Repeat this layering two more times, finishing with a layer of Alfredo sauce topped with mozzarella cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes to set before serving. Garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Incorporate spinach or kale between layers for added greens and nutrients.
- This lasagna can be assembled ahead and refrigerated overnight before baking, making it perfect for meal prep or entertaining.
