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)
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.
Notes
- Use rotisserie chicken for convenience.
- Substitute Alfredo sauce or use low-fat options for a lighter version.
- Freeze before or after baking for easy meal prep.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 105 mg
