Description

This Mushroom Chicken Alfredo Lasagna is a creamy, cheesy, and savory dish that’s super easy to make thanks to store-bought Alfredo sauce. With tender chicken, sautéed mushrooms, and layers of gooey cheese, this dish is perfect for a comforting dinner without the hassle of making sauce from scratch.

Ingredients

Scale

For the Filling:

2 tablespoons olive oil
1 pound boneless, skinless chicken breast (cooked and shredded)
8 ounces mushrooms (sliced)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the Lasagna Layers:

1 box lasagna noodles (12 noodles, cooked and drained)
2 (15 oz) jars Alfredo sauce
2 cups ricotta cheese
1 egg
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
2 tablespoons fresh parsley (for garnish)

Instructions

Step 1: Cook the Mushroom & Chicken Mixture

Heat olive oil in a large skillet over medium heat.
Add sliced mushrooms, salt, and pepper. Sauté for 5-7 minutes until softened.
Stir in shredded chicken, garlic powder, and onion powder. Cook for another 2 minutes, then remove from heat.

Step 2: Prepare the Ricotta Mixture

In a bowl, mix ricotta cheese and egg until well combined.

Step 3: Assemble the Lasagna

Preheat the oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.
Add a layer of cooked lasagna noodles.
Spread a portion of the ricotta mixture over the noodles.
Add the mushroom and chicken mixture.
Pour Alfredo sauce over the chicken and sprinkle with mozzarella cheese.
Repeat layers until all ingredients are used, finishing with a layer of noodles, Alfredo sauce, and mozzarella cheese.
Sprinkle Parmesan cheese on top.

Step 4: Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
Let it rest for 10 minutes before serving.

Notes

Time-Saver: Use a rotisserie chicken for quick preparation.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Bake at 350°F (175°C) for 15-20 minutes.
Variations: Add spinach or sun-dried tomatoes for extra flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Calories: ~460
Fat: ~25g
Carbohydrates: ~35g
Protein: ~30g