Name: Mushroom Chicken Alfredo Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: Lasagna Noodles: 9 lasagna noodles Chicken and Mushroom Filling: 2 tablespoons olive oil, 2 tablespoons butter, 1 medium onion finely chopped, 3 garlic cloves minced, 2 cups mushrooms sliced, 2 cups cooked chicken shredded, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano Cheese Layers: 3 cups Alfredo sauce, 1 1/2 cups ricotta cheese, 1 large egg, 2 cups shredded mozzarella cheese, 1 cup grated Parmesan cheese, chopped parsley for garnish (optional)

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This Mushroom Chicken Alfredo Lasagna is everything comfort food should be: creamy, cheesy, packed with flavor, and impressive enough for guests yet easy enough for a weeknight family dinner. Imagine plush layers of pasta woven with tender chicken, earthy mushrooms, velvety Alfredo sauce, and gooey cheese—this dish truly transforms simple ingredients into a meal that everyone will remember. Whether you’re looking for a show-stopper for a potluck or a way to make an ordinary evening special, this luscious casserole absolutely delivers.

Mushroom Chicken Alfredo Lasagna Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to make extraordinary Mushroom Chicken Alfredo Lasagna—just a lineup of tried-and-true ingredients that work in harmony to create unforgettable flavor and texture. Every component adds something special, from the earthy bite of mushrooms to the creamy tang of ricotta, making each mouthful totally crave-worthy.

Lasagna noodles: These create the sturdy, satisfying layers that define this classic comfort bake.
Olive oil & butter: Start your sauté off right; this duo brings depth and helps brown the mushrooms beautifully for extra flavor.
Onion: Adds a gentle sweetness and aromatic base to the filling.
Garlic: Essential for infusing the lasagna with that deliciously savory, garlicky goodness.
Mushrooms: Their earthy richness melds perfectly with chicken and Alfredo sauce—use any variety you love.
Cooked chicken: Shredded rotisserie chicken is a great time-saver, but any tender, juicy chicken will do.
Salt & black pepper: Balances and lifts the other flavors—be sure to season each layer for best results.
Dried basil & oregano: These classic Italian herbs bring a fragrant touch to every bite.
Alfredo sauce: The heart of the dish; creamy and decadent, it ties all the ingredients together. Homemade or good-quality store-bought both work beautifully.
Ricotta cheese: Blended with egg for a lasagna layer that’s both luscious and sturdy.
Egg: Helps the ricotta set for perfectly sliceable layers.
Mozzarella cheese: Gives you that irresistible melty, stringy lift whenever you pull out a slice.
Parmesan cheese: Adds a salty-savory punch right on top for extra golden, cheesy goodness.
Chopped parsley (optional): For a fresh, vibrant finish that brightens up the whole dish.

How to Make Mushroom Chicken Alfredo Lasagna

Step 1: Prepare the Lasagna Noodles

Bring a large pot of salted water to a boil and cook your lasagna noodles according to the package directions. You’ll want them just al dente since they’ll cook further in the oven; drain them and set aside on a baking sheet or towel so they don’t stick together.

Step 2: Sauté the Vegetables

Heat the olive oil and butter in a large skillet over medium heat. When the butter is melted and bubbly, add the chopped onion and cook for 3 to 4 minutes until it’s softened and fragrant. Toss in the minced garlic and sliced mushrooms, then cook until the mushrooms are golden and have released their moisture—usually about 6 to 8 minutes. This step fills your kitchen with the irresistible aroma of home cooking!

Step 3: Add Chicken and Seasonings

Stir in the shredded chicken, salt, black pepper, dried basil, and oregano. Give everything a good mix so the chicken soaks up all the herby, mushroomy flavor. Once everything’s combined and warmed through, remove the skillet from the heat and let the filling rest while you prep the cheese mixture.

Step 4: Prepare the Ricotta Mixture

In a small mixing bowl, stir together the ricotta cheese and the egg until smooth. This creamy blend will help hold the layers together while keeping each forkful light and fluffy.

Step 5: Layer the Lasagna

Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish—you want to coat the base and prevent sticking. Lay 3 cooked lasagna noodles over the sauce, then spread on one-third of the ricotta mixture, followed by one-third of the mushroom-chicken filling. Pour a generous layer of Alfredo sauce over the top, then sprinkle with mozzarella and Parmesan. Repeat these layers twice more, using up the rest of your ingredients, and finish with a thick blanket of mozzarella and Parmesan on top for that picture-perfect golden crust.

Step 6: Bake to Perfection

Cover the baking dish with foil and bake at 375°F for 25 minutes. Then, remove the foil and continue baking for another 15 minutes, or until the top is golden, bubbling, and irresistible. Let your lasagna rest for at least 10 minutes out of the oven—this allows everything to set up for beautiful slices.

How to Serve Mushroom Chicken Alfredo Lasagna

Garnishes

To add a fresh and colorful finishing touch to your Mushroom Chicken Alfredo Lasagna, scatter chopped parsley on top right before serving. The pop of green not only looks beautiful but also brings a subtle, fresh flavor that balances out the rich, creamy layers beneath.

Side Dishes

Pairing this lasagna with some crisp, garlicky green beans or a fresh salad tossed in a zesty vinaigrette will add a lovely contrast to the creamy, cheesy goodness. And, of course, a warm loaf of crusty bread is basically required for soaking up every last drop of Alfredo sauce!

Creative Ways to Present

For a fun twist, try serving Mushroom Chicken Alfredo Lasagna in individual ramekins for personal portions, or make it ahead in a disposable baking dish to take along to potlucks and family gatherings. Cutting it into neat squares and garnishing each with a tiny sprig of parsley or a sprinkle of Parmesan makes every plate look extra special.

Make Ahead and Storage

Storing Leftovers

Let your Mushroom Chicken Alfredo Lasagna cool completely before covering the dish with foil or transferring slices to an airtight container. Leftovers will keep well in the refrigerator for 3 to 4 days and somehow get even better as the flavors meld together overnight.

Freezing

This lasagna freezes like a dream, whether before or after baking. Simply wrap the assembled (but unbaked) casserole tightly in plastic wrap and foil, or portion out baked slices for individual lunches later on. Freeze for up to 2 months; if frozen unbaked, add an extra 15 minutes to the baking time.

Reheating

For best results, reheat individual slices in the microwave or bake a whole casserole, covered with foil, at 350°F until hot and bubbly. Sprinkle a little extra mozzarella on top before reheating for that freshly-baked taste and stretch!

FAQs

Can I make Mushroom Chicken Alfredo Lasagna ahead of time?

Absolutely! Assemble the entire dish the day before, cover it tightly, and keep it in the fridge. Just bring it to room temperature for about 30 minutes before baking, or add a few extra minutes to the bake time if coming straight from the fridge.

What kind of mushrooms work best?

You can’t go wrong with classic white or cremini mushrooms, but feel free to use more flavorful varieties like baby bellas or even a mix if you’re feeling fancy. They’ll bring more earthiness and depth to your Mushroom Chicken Alfredo Lasagna.

Can I use a different cheese instead of ricotta?

Yes, you can substitute cottage cheese for ricotta if you prefer, or even blend part-skim with whole-milk ricotta for a lighter twist without sacrificing creaminess.

How do I lighten up this recipe?

Swap in low-fat ricotta, light mozzarella, or a lighter Alfredo sauce (homemade with less cream or a bit of broth). This will cut down on calories and fat while still delivering the satisfying flavor that Mushroom Chicken Alfredo Lasagna is famous for.

Is Mushroom Chicken Alfredo Lasagna freezer-friendly?

Definitely! You can freeze it before baking or save leftovers after it’s cooked. Just be sure to wrap it up tightly and thaw before reheating for best results—nothing beats having a cozy, homemade meal ready whenever you need it.

Final Thoughts

If you’re searching for a crowd-pleasing, soul-satisfying meal to add to your dinner rotation, Mushroom Chicken Alfredo Lasagna simply can’t be beat. Gather your ingredients, throw on your favorite apron, and get ready to treat yourself (and anyone lucky enough to join you) to pure comfort in every cheesy, creamy layer!

Mushroom Chicken Alfredo Lasagna Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Non-Vegetarian

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Description

Indulge in this rich and satisfying Mushroom Chicken Alfredo Lasagna, a creamy and flavorful twist on traditional lasagna. Layers of tender chicken, earthy mushrooms, and cheesy Alfredo sauce make this dish a comforting family favorite.

Ingredients

Lasagna Noodles:

9 lasagna noodles

Chicken and Mushroom Filling:

2 tablespoons olive oil, 2 tablespoons butter, 1 medium onion finely chopped, 3 garlic cloves minced, 2 cups mushrooms sliced, 2 cups cooked chicken shredded, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano

Cheese Layers:

3 cups Alfredo sauce, 1 1/2 cups ricotta cheese, 1 large egg, 2 cups shredded mozzarella cheese, 1 cup grated Parmesan cheese, chopped parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Cook the noodles: Cook the lasagna noodles according to package instructions, then drain and set aside.
Prepare the filling: In a skillet, sauté onion, garlic, and mushrooms. Add chicken, salt, pepper, basil, and oregano.
Prepare the cheese mixture: Mix ricotta cheese with egg until smooth.
Assemble the lasagna: Layer noodles, ricotta mixture, chicken-mushroom filling, Alfredo sauce, mozzarella, and Parmesan cheese.
Bake: Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until golden and bubbly.
Rest and serve: Let the lasagna rest for 10 minutes before slicing. Garnish with parsley.