Description
This Mushroom Chicken Alfredo Lasagna combines tender shredded chicken, sautéed mushrooms, and creamy homemade Alfredo sauce layered between perfectly cooked lasagna noodles for a rich and comforting Italian-American main course.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
Sauce & Filling
- 2 tablespoons olive oil
- 2 cups cooked shredded chicken
- 2 cups mushrooms, sliced
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 2 cups shredded mozzarella cheese
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Prepare Noodles: Preheat your oven to 375°F (190°C). Cook lasagna noodles according to the package instructions until al dente. Drain and set aside to keep them from sticking.
- Sauté Mushrooms: In a large skillet over medium heat, warm the olive oil. Add sliced mushrooms and sauté for 6–8 minutes until they become browned and tender. Remove mushrooms from the skillet and set aside.
- Make Alfredo Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for an additional minute to create a roux that will thicken the sauce.
- Add Dairy: Slowly whisk in the whole milk and heavy cream, continuing to cook and whisk for about 4–5 minutes until the sauce thickens smoothly.
- Finish Sauce: Stir in the grated Parmesan cheese, salt, black pepper, Italian seasoning, and nutmeg if using. Mix until the cheese melts and the sauce is smooth. Then fold in the cooked shredded chicken and sautéed mushrooms to combine thoroughly.
- Assemble Lasagna: Grease a 9×13-inch baking dish. Spread a thin layer of the chicken-mushroom Alfredo sauce mixture on the bottom. Lay down a layer of lasagna noodles, followed by a layer of the sauce mixture, and sprinkle with shredded mozzarella cheese. Repeat layering until all ingredients are used, finishing with a top layer of mozzarella cheese.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the lasagna is bubbly and golden on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before serving for a fresh and colorful finish.
Notes
- Using rotisserie chicken can save preparation time.
- Feel free to add spinach or substitute mushrooms with zucchini for variation.
- This lasagna can be assembled ahead of time and refrigerated overnight before baking.
