Description
This Mushroom Chicken Alfredo Lasagna is a rich and creamy twist on traditional lasagna, featuring layers of tender lasagna noodles, a savory mushroom and shredded chicken mixture, and a luscious Alfredo sauce made from butter, flour, whole milk, cream, and Parmesan cheese. It’s baked until bubbly and golden, making it a comforting main course perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles
- 2 cups cooked chicken (shredded)
- 2 cups mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- chopped parsley for garnish (optional)
Alfredo Sauce
- 2 tablespoons olive oil
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking your lasagna later.
- Cook Noodles: Cook the lasagna noodles according to the package directions until al dente, then drain and set aside to cool.
- Sauté Mushrooms and Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until softened, about 5 minutes. Stir in the minced garlic and Italian seasoning, cooking for an additional minute. Add the shredded cooked chicken, combine well, and remove from heat.
- Make Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk and heavy cream continuously until the sauce thickens and becomes smooth, about 5 to 7 minutes. Stir in the Parmesan cheese, salt, and black pepper until melted and blended.
- Assemble Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce, then spread a portion of the chicken and mushroom mixture on top, followed by another layer of Alfredo sauce and a sprinkle of shredded mozzarella. Repeat these layers two more times, finishing with a final layer of sauce and mozzarella on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the sauce is bubbly and the cheese is golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after removing it from the oven to set before slicing. Garnish with chopped parsley if desired and serve warm.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Add fresh spinach or substitute mushrooms with your favorite vegetables for variety.
- You can assemble the lasagna a day in advance and bake it when ready to serve.
