Why You’ll Love This Recipe
This lasagna offers a perfect blend of flavors and textures. The creamy Alfredo sauce ties together the juicy chicken, savory mushrooms, and melty cheeses, while the layers of lasagna noodles add a hearty base. With a touch of fresh parsley and a sprinkle of spinach (optional for extra color and nutrients), this dish is both delicious and visually appealing. It’s a wonderful variation on traditional lasagna, ideal for a comforting meal on a chilly night or a festive occasion.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- Salt and pepper to taste
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 3 cups Alfredo sauce
- 1 cup ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 ½ cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup spinach leaves, roughly chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook for an additional minute. Remove from heat.
- In a medium bowl, combine ricotta cheese, egg, and parsley. Mix until well blended.
- To assemble the lasagna, spread a thin layer of Alfredo sauce over the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, then layer half of the chicken, half of the mushrooms, and a sprinkle of spinach (if using).
- Pour 1 cup of Alfredo sauce over the layers, then sprinkle with ½ cup of mozzarella cheese and ⅓ cup of Parmesan cheese.
- Repeat the layers: 3 noodles, remaining ricotta mixture, remaining chicken, remaining mushrooms, remaining spinach, 1 cup Alfredo sauce, ½ cup mozzarella cheese, and ⅓ cup Parmesan cheese.
- Top with the final 3 noodles and the rest of the Alfredo sauce. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with 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 melted and bubbling.
- Let the lasagna rest for 10 minutes before slicing.
Servings and Timing
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 20 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the lasagna with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave individual portions for a quicker option.
FAQs
1. Can I use no-boil lasagna noodles?
Yes, you can use no-boil lasagna noodles if you prefer. Just follow the package instructions, as they may require extra moisture to cook properly.
2. Can I make this dish ahead of time?
Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. When ready to bake, cover with foil and cook according to the recipe instructions.
3. Can I use a different protein instead of chicken?
If you prefer a different protein, you can substitute the chicken with ground beef, turkey, or even sausage. For a vegetarian option, you could add more mushrooms or use a variety of vegetables.
4. Can I freeze this lasagna?
Yes, this lasagna freezes well. Assemble the lasagna but do not bake it. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as instructed.
5. What kind of mushrooms work best in this recipe?
Cremini mushrooms or button mushrooms are great choices for this recipe, but you can also use other types of mushrooms like shiitake or portobello for a richer flavor.
6. Can I add other vegetables to the lasagna?
Yes, feel free to add vegetables like spinach, zucchini, or bell peppers for extra flavor and texture. You can either layer them in the lasagna or sauté them with the mushrooms.
7. Can I use a different cheese for the ricotta layer?
Yes, if you don’t have ricotta cheese, you can substitute it with cottage cheese or even mascarpone for a richer, creamier filling.
8. Can I add extra cheese on top?
Absolutely! If you love extra cheese, feel free to add more mozzarella or Parmesan on top for a gooey, cheesy finish.
9. Can I use homemade Alfredo sauce?
Yes, homemade Alfredo sauce will add a fresh and rich flavor to the dish. You can easily make it by combining butter, cream, garlic, and Parmesan cheese.
10. How do I prevent the lasagna from being too watery?
Be sure to drain your cooked noodles well and avoid using watery vegetables like tomatoes in the layers. Also, letting the lasagna rest for 10 minutes after baking allows the layers to set, reducing excess moisture.
Conclusion
Cheesy Mushroom Chicken Alfredo Lasagna is the ultimate comfort food. With its rich layers of creamy Alfredo sauce, tender chicken, sautéed mushrooms, and melty cheeses, it’s a dish that’s sure to satisfy even the hungriest appetites. Perfect for a family dinner or special occasion, this lasagna is a decadent yet comforting treat that’s sure to impress anyone at the table.
Cheesy Mushroom Chicken Alfredo Lasagna
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
Description
Cheesy Mushroom Chicken Alfredo Lasagna is a decadent, comforting dish that combines layers of tender chicken, sautéed mushrooms, and creamy Alfredo sauce, all wrapped in rich, cheesy goodness. This hearty lasagna is perfect for any occasion, whether you’re feeding a crowd or enjoying a cozy family dinner.
Ingredients
9 lasagna noodles
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, thinly sliced
Salt and pepper to taste
2 cups mushrooms, sliced
4 cloves garlic, minced
3 cups Alfredo sauce
1 cup ricotta cheese
1 egg
2 tablespoons fresh parsley, chopped
1 ½ cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 cup spinach leaves, roughly chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Noodles: Cook the lasagna noodles according to package instructions. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook for an additional minute. Remove from heat.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, and parsley. Mix until well blended.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce over the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, then layer half of the chicken, half of the mushrooms, and a sprinkle of spinach (if using).
- Pour 1 cup of Alfredo sauce over the layers, then sprinkle with ½ cup of mozzarella cheese and ⅓ cup of Parmesan cheese.
- Repeat the layers: 3 noodles, remaining ricotta mixture, remaining chicken, remaining mushrooms, remaining spinach, 1 cup Alfredo sauce, ½ cup mozzarella cheese, and ⅓ cup Parmesan cheese.
- Top with the final 3 noodles and the rest of the Alfredo sauce. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing.
Notes
If using no-boil noodles, adjust the recipe according to package instructions.
You can make this lasagna ahead of time and refrigerate it for up to 24 hours before baking.
If you prefer a different protein, substitute chicken with ground beef, turkey, or sausage.
This lasagna can be frozen for up to 3 months before baking. Thaw overnight in the refrigerator before baking.
For extra richness, substitute ricotta with cottage cheese or mascarpone in the ricotta mixture.
To prevent excess moisture, drain the cooked noodles well and avoid adding watery vegetables.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 100mg
