If you’re searching for the ultimate comfort dish, let me introduce you to Cheesy Mushroom Chicken Alfredo Lasagna. This luscious, golden-bubbled creation marries juicy chicken, earthy mushrooms, silky Alfredo sauce, and loads of melty cheese in every irresistible layer. Whether you’re planning a cozy family dinner or hoping to wow friends at a potluck, this decadent lasagna is the kind of soul-satisfying meal that draws a crowd and leaves everyone raving for seconds. Trust me, you’re going to want to keep this recipe at the top of your list!
Ingredients You’ll Need
The beauty of Cheesy Mushroom Chicken Alfredo Lasagna is that its ingredients are simple yet thoughtfully combined for layers of flavor, texture, and that irresistible cheesy pull. Each element plays a vital role, so don’t skip anything — you’ll savor every bite!
- Lasagna noodles: Create hearty layers that hold all the rich fillings together.
- Olive oil: Helps the mushrooms sauté beautifully and adds a hint of richness.
- Chicken breasts (cooked and shredded): Provide lean protein and soak up the sauce for extra flavor.
- Sliced mushrooms: Lend an earthy, umami backbone to the filling.
- Minced garlic: Brings a fragrant, savory punch to the whole dish.
- Salt and black pepper: Essential seasonings that spotlight all the other ingredients.
- Butter: Forms the base of the luxurious Alfredo sauce.
- All-purpose flour: Thickens the sauce into creamy perfection.
- Whole milk: Keeps the Alfredo sauce velvety and rich.
- Heavy cream: Dial up the indulgence — your sauce will thank you.
- Grated Parmesan cheese: Adds a salty, nutty kick and thickens the sauce.
- Ground nutmeg: Just a pinch transforms the sauce into something magical.
- Shredded mozzarella cheese: For wonderful melt and oozy cheese pulls between layers.
- Ricotta cheese: Delivers creamy pockets of cheesy goodness.
- Grated Asiago cheese: Provides sharp, distinctive flavor that sets this dish apart.
- Chopped fresh parsley (optional): Brightens everything with a fresh, herby finish.
How to Make Cheesy Mushroom Chicken Alfredo Lasagna
Step 1: Prep the Noodles
Start by bringing a large pot of water to a boil, generously salted. Cook your lasagna noodles according to the package instructions until al dente. Drain them carefully, then lay them out on a baking sheet or towel so they don’t stick together—this way, they’re ready and waiting for assembly.
Step 2: Sauté Mushrooms and Chicken
In a large skillet, warm up the olive oil over medium heat. Toss in your mushrooms and give them 5 to 7 minutes to brown and release all their savory magic. Add the minced garlic, salt, and pepper, and cook for another minute or two until fragrant. Finally, fold in the cooked, shredded chicken, then remove from heat. Your filling is now bursting with flavor and ready for layering!
Step 3: Make Alfredo Sauce
Time to stir up the heart of this lasagna: the Alfredo sauce. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux, letting it cook for about a minute. Now, slowly add the milk and cream, whisking constantly. After about 5 to 7 minutes, your sauce will thicken into creamy decadence. Stir in grated Parmesan and a whisper of ground nutmeg. Pull the pan off the heat—it’s ready for the spotlight!
Step 4: Assemble the Lasagna
Spread a thin layer of Alfredo sauce in the bottom of your 9×13-inch baking dish to keep things from sticking and add moisture. Layer 3 noodles over the sauce, then pile on half the mushroom-chicken mixture. Dot with ricotta, sprinkle with mozzarella and a touch of Asiago, then cover with more sauce. Repeat these layers: noodles, chicken-mushroom filling, cheeses, sauce. Finish with the last noodles, the rest of the Alfredo sauce, and a generous blanket of mozzarella on top.
Step 5: Bake to Golden Perfection
Cover your lasagna with foil and slide it into a preheated 375°F (190°C) oven. Bake for 25 minutes to let everything meld beautifully. Remove the foil, then continue baking for another 15 minutes until the cheese bubbles and the top turns a mouthwatering golden brown. Let it rest for at least 10 minutes so the layers set—then grab a big spatula and get ready for the big reveal!
How to Serve Cheesy Mushroom Chicken Alfredo Lasagna
Garnishes
Sprinkle with freshly chopped parsley or extra grated Parmesan for a hit of color and fresh, cheesy flair. The green pop of parsley also gives every slice an inviting, eye-catching finish.
Side Dishes
This Cheesy Mushroom Chicken Alfredo Lasagna shines alongside a crisp green salad dressed in zippy vinaigrette to balance the rich sauce. Garlic bread, roasted asparagus, or even simple steamed broccoli also make fantastic partners for soaking up any extra Alfredo.
Creative Ways to Present
For a showstopping dinner party, cut the lasagna into perfect squares and stack them on individual plates, spooning a little extra Alfredo on the side. Or, serve it family-style right in the baking dish, letting everyone dig in for a cozy, communal meal. You can even use small ramekins to make personal mini-lasagnas for a playful twist!
Make Ahead and Storage
Storing Leftovers
Let any leftover Cheesy Mushroom Chicken Alfredo Lasagna cool completely, then cover the dish tightly with foil or store slices in airtight containers. Pop them in the fridge, where they’ll stay delicious for up to 4 days. The flavors actually deepen with time, making leftovers a coveted treat!
Freezing
This lasagna freezes beautifully. Assemble fully, let it cool, then wrap tightly in plastic wrap and foil. Freeze the whole dish or individual portions for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before baking or reheating.
Reheating
For best results, reheat slices in a covered baking dish at 350°F until warmed through, about 20 to 30 minutes. If you’re in a hurry, microwave individual pieces in short bursts, covering with a damp paper towel to keep moisture locked in.
FAQs
Can I use rotisserie chicken in Cheesy Mushroom Chicken Alfredo Lasagna?
Absolutely! Rotisserie chicken is a great shortcut that brings lots of flavor and makes prep even easier. Just shred, check for any bones, and fold right into the mushroom mixture.
Is there a vegetarian version of Cheesy Mushroom Chicken Alfredo Lasagna?
You bet! Swap the chicken for extra mushrooms, sautéed spinach, or a hearty meat substitute. You’ll keep all those creamy, cheesy layers that make this dish a favorite for everyone at the table.
Can I prepare Cheesy Mushroom Chicken Alfredo Lasagna ahead of time?
Definitely. Assemble the lasagna up to a day in advance, cover, and refrigerate until ready to bake. It’s a lifesaver for busy days or when you want to cut down on kitchen time before guests arrive.
How do I keep my lasagna from becoming watery?
Be sure to drain mushrooms well after sautéing and let the cooked lasagna rest for 10 minutes before slicing. These tricks help the layers stay firm and prevent that dreaded sogginess!
Can I add extra veggies to Cheesy Mushroom Chicken Alfredo Lasagna?
Go for it! Spinach, cooked onions, even chopped roasted peppers work beautifully. Just make sure to sauté and drain vegetables ahead of time to keep your lasagna texture perfect.
Final Thoughts
I can’t tell you enough how much joy this Cheesy Mushroom Chicken Alfredo Lasagna brings to the table. It’s creamy, cheesy, and absolutely bursting with flavor in each bite. Give it a whirl the next time you want to treat yourself or impress loved ones and watch as it quickly becomes a new crowd favorite!
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Cheesy Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in layers of creamy Alfredo sauce, savory chicken and mushrooms, and gooey cheeses with this Cheesy Mushroom Chicken Alfredo Lasagna. This comforting Italian-American dish is perfect for gatherings or cozy family dinners.
Ingredients
Lasagna:
- 9 lasagna noodles
Chicken and Mushroom Mixture:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (cooked and shredded)
- 2 cups sliced mushrooms
- 4 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Alfredo Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
Cheeses:
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Asiago cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook noodles: Cook the lasagna noodles according to package instructions, then drain and set aside.
- Sauté mushrooms: In a large skillet, heat olive oil, sauté mushrooms until browned, then add garlic, salt, and pepper.
- Add chicken: Add shredded chicken to the skillet, combine, and set aside.
- Make sauce: In a saucepan, melt butter, whisk in flour, then gradually whisk in milk and cream until thickened. Stir in Parmesan cheese and nutmeg.
- Layer lasagna: In a baking dish, layer noodles, chicken mixture, cheeses, and sauce. Repeat layers, top with mozzarella, cover, and bake.
- Bake: Bake covered, then uncover and bake until golden and bubbly. Rest before serving, garnish with parsley if desired.
Notes
- You can use rotisserie chicken for quicker prep.
- Enhance with spinach or sautéed onions for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg
