This Mushroom Chicken Alfredo Lasagna combines creamy Alfredo sauce, tender chicken, and savory mushrooms for a comforting and flavorful dish. Perfect for family dinners or special occasions, this lasagna is sure to impress!
Ingredients:
- 9 lasagna noodles, cooked al dente
- 2 cups cooked chicken, shredded or chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound white mushrooms, sliced
- Salt and pepper, to taste
- 3 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped, for garnish
Directions:
- Preheat and Prep: Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- Cook Aromatics and Mushrooms: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft and translucent. Add mushrooms and cook until browned. Season with salt and pepper. Set aside.
- Prepare Alfredo Chicken Sauce: In a bowl, mix together the Alfredo sauce and cooked chicken.
- Ricotta Mixture: In another bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, and Italian seasoning.
- Layering the Lasagna:
- Spread a thin layer of the chicken Alfredo sauce on the bottom of the baking dish. Lay down three lasagna noodles.
- Spread half of the ricotta mixture over the noodles, followed by half of the mushroom mixture, and about a third of the mozzarella cheese.
- Repeat with another layer of noodles, ricotta mixture, mushroom mixture, and mozzarella cheese.
- Top with the final layer of noodles, the remaining chicken Alfredo sauce, the rest of the mozzarella, and the remaining Parmesan.
- Bake: Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
- Rest and Serve: Let the lasagna stand for 10 minutes before cutting. Garnish with chopped parsley before serving for a pop of color and freshness.
Tips and Variations
- Make It Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a spicy kick.
- Veggie Boost: Incorporate spinach or bell peppers for added nutrition and flavor.
- Cheese Choices: Substitute some of the mozzarella with provolone or fontina for a different cheese profile.
- Gluten-Free: Use gluten-free lasagna noodles to make this dish suitable for gluten-free diets.
How to Store
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This lasagna can be frozen. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in the oven at 350°F until warmed through, about 20-25 minutes. For a quicker option, use the microwave.
FAQs
Q: Can I use other types of mushrooms?
A: Absolutely! Feel free to substitute with cremini, portobello, or a mix of wild mushrooms for different flavors and textures.
Q: How can I make homemade Alfredo sauce?
A: For a simple homemade Alfredo sauce, melt 1/2 cup butter in a saucepan over medium heat, add 1 cup heavy cream, and simmer for 5 minutes. Then add 1 cup grated Parmesan cheese and stir until smooth.
Q: Can I prepare this lasagna ahead of time?
A: Yes, you can assemble the lasagna a day in advance and refrigerate it. Just add an extra 10-15 minutes to the baking time if baking straight from the refrigerator.
Q: What can I use instead of ricotta cheese?
A: Cottage cheese or a mixture of cream cheese and plain Greek yogurt can be used as substitutes for ricotta.
Enjoy your Mushroom Chicken Alfredo Lasagna, a creamy, cheesy, and satisfying meal that’s sure to become a favorite!