Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American dish featuring layers of tender lasagna noodles, succulent shredded chicken, sautéed mushrooms, and a rich homemade Alfredo sauce. Topped with melted mozzarella and Parmesan cheeses, it bakes to golden perfection and is garnished with fresh parsley for a delightful finish.
Ingredients
Scale
Lasagna
- 9 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 2 cups cooked shredded chicken
- 3 cups sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
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 the Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Sauté Mushrooms and Garlic: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 8 minutes until they release moisture and turn golden. Stir in the minced garlic and cook for an additional minute. Remove from heat and set aside.
- Make the Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to create a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce is smooth and thickened, about 5 to 7 minutes. Add Parmesan cheese, salt, black pepper, and nutmeg if using, stirring until the cheese melts and the sauce is creamy.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Place 3 cooked lasagna noodles over the sauce. Layer one-third of the shredded chicken, sautéed mushrooms, Alfredo sauce, and shredded mozzarella cheese. Repeat this layering two more times, finishing with a top layer of Alfredo sauce and mozzarella.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the lasagna to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before serving to add a burst of color and fresh flavor.
Notes
- For convenience, use rotisserie chicken to save preparation time.
- Add fresh spinach or kale between layers for added greens and nutrition.
- This dish can be assembled the day before; refrigerate overnight and bake when ready.
