Mushroom Chicken Alfredo Lasagna
Creamy, savory, and downright comforting, Mushroom Chicken Alfredo Lasagna is the kind of dish that brings everyone to the table with smiles.
Servings: 6 servings
Equipment
- Skillet
- Baking Dish
- Pot
Ingredients
Lasagna Noodles
- 9 pieces Lasagna noodles Cooked just right, al dente
Chicken
- 2 cups Cooked chicken Shredded or chopped, rotisserie or poached
Mushrooms
- 2 cups Mushrooms Sliced
Alfredo Sauce
- 2 cups Alfredo sauce Store-bought or homemade, room temperature
Cheese
- 1 cup Mozzarella cheese Shredded, freshly shredded melts best
- 0.5 cup Parmesan cheese Grated, fine grate for even coverage
Seasoning
- 1 tablespoon Olive oil For sautéing
- to taste Salt and pepper Start light; adjust after baking
- to garnish Fresh parsley Chopped, optional for brightness
Instructions
- Preheat the oven to 375°F (190°C). Have a 9×13-inch baking dish ready and lightly grease if desired.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 6 to 8 minutes until they release their liquid and become tender and slightly caramelized. Season with salt and pepper to taste. Remove from heat.
- Cook the lasagna noodles according to package instructions until al dente, drain, and rinse with cold water to stop cooking. Lay them flat on a towel to prevent sticking.
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish — this prevents sticking and starts the creamy base.
- Place 3 lasagna noodles over the sauce in a single layer.
- Evenly distribute half of the cooked chicken over the noodles.
- Spoon half of the sautéed mushrooms over the chicken.
- Sprinkle a third of the shredded mozzarella cheese across the layer.
- Repeat the layers: 3 noodles, the remaining chicken, remaining mushrooms, and another third of the mozzarella.
- Top with the final 3 lasagna noodles. Pour the remaining Alfredo sauce over the top layer, spreading evenly to cover.
- Sprinkle the remaining mozzarella and the grated Parmesan over the top for a golden crust.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 5 to 10 minutes before slicing to help it set and slice cleanly.
- Garnish with chopped fresh parsley before serving for a pop of color and freshness.
Notes
Use cooked chicken with good seasoning. Avoid watery mushrooms by sautéing until most of the liquid has evaporated. Rest before slicing for clean servings.