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
Scale
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
