Description
Indulge in this creamy and cheesy mushroom chicken Alfredo lasagna, layered with tender noodles and bursting with flavor. Perfect for family gatherings or cozy nights at home!
Ingredients
Scale
- 9 lasagna noodles (no-boil or regular)
- 2 cups shredded cooked chicken (about 2–3 boneless skinless chicken breasts)
- 2 cups fresh cremini mushrooms, sliced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (whole milk preferred)
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon fresh basil or parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the lasagna noodles according to package instructions until al dente, then drain and lay flat on parchment paper.
- In a skillet, heat olive oil over medium heat and cook shredded chicken until golden brown, about 5-7 minutes. Stir in garlic powder and onion powder.
- Add sliced mushrooms to the skillet and sauté until browned.
- In a bowl, combine ricotta cheese, egg, salt, pepper, fresh herbs, and half of the Parmesan cheese.
- In a baking dish, spread some Alfredo sauce on the bottom. Layer three noodles followed by half of the chicken mixture, half of the mushroom mixture, half of the cheese filling, and more sauce. Repeat layers.
- Top with remaining noodles, sauce, mozzarella cheese, and remaining Parmesan cheese.
- Cover loosely with foil and bake for about 25 minutes; remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Let cool slightly before slicing and serve.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg