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)

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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